Espinaca a La Catalan (Catalan-Style Spinach) |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A spinach side dish from the Catalan region in Spain. Strong Moorish influences! Whatever you do, DO NOT overcook the spinach! From Jose Andres Tapas: A Taste of Spain in America. Love Jose's recipes! Ingredients:
2 tablespoons spanish extra virgin olive oil |
1 gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *note) |
1/4 cup pine nuts |
1/4 cup seedless dark raisin |
1/2 teaspoon salt, plus more to taste |
10 ounces fresh baby spinach, washed and patted dry (i use a salad spinner) |
Directions:
1. *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
2. Heat the olive oil in a large pan over a medium-high flame.
3. When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
4. Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
5. Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
6. Now remove the pan from the heat; the spinach will continue to wilt off the heat.
7. Add salt to taste, and serve immediately.
|
|