SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
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Bipatiya Thakur
[email protected]This dish is too expensive to make on a regular basis.
Esther Agbor
[email protected]I'm allergic to pine nuts. Is there a substitute I can use?
Malik Shah Jahan Shani
[email protected]This recipe seems a bit bland. I might add some extra spices.
Haseeb Mughal
[email protected]I'm not sure about the combination of spinach, raisins, and pine nuts, but I'm willing to try it.
Indonesia Thapa
[email protected]This dish is a great source of vitamins and minerals.
Humberto Varela
[email protected]I love the way the lemon-garlic sauce brightens up the spinach.
Khan Armani
[email protected]This dish is a great way to use up leftover spinach.
Priya Jannat
[email protected]I made this dish exactly as the recipe stated and it turned out perfectly. I will definitely be making it again.
Soyama Sidanga
[email protected]This recipe is a keeper!
MD sultan Khan
[email protected]I'm not a huge fan of spinach, but this dish was surprisingly delicious. The raisins and pine nuts really add a nice touch.
margaret toussaint
[email protected]This dish is so easy to make, and it's packed with flavor. I love the addition of raisins and pine nuts.
Manju Bk
[email protected]The flavors in this dish are amazing! I will definitely be making it again.
Jimmy walls
[email protected]I love the simplicity of this dish. It's a great weeknight meal.
Shari Barrett-Mullings
[email protected]This recipe is a great way to get your kids to eat their spinach.
Trak Mohamad
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor combination.
Ifeoma Ezeani
[email protected]This dish was a hit! The combination of spinach, raisins, and pine nuts was delicious, and the lemon-garlic sauce was the perfect finishing touch.