Espinacas a la Catalana -(Spinach with Raisins and Pine Nuts)

Espinacas a la Catalana -(Spinach with Raisins and Pine Nuts)

This dish demonstrates the Catalan penchant for combining nuts and fruits in all kinds of dishes. A favorite in Barcelona, it is often served next to paella. It also goes well with most everything, except maybe melted chocolate ice cream (although Salvador Dali might argue that point).

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Course: Side Dish

Cuisine: Spanish

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Skillet or wok

Ingredients

3 tbsp Raisin
1½ lb Spinach or swiss chard, thick stems removed, rinsed, and roughly chopped. (Sub: frozen spinach)
3 tbsp Olive oil
2 clove Garlic, minced
2 tbsp Onion, minced
3 tbsp Lightly toasted pine nuts

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Instructions

Soak raisins in warm water. Put spinach in a plastic freezer bag. Add ¼ cup water, a dash of salt, and 1/3 of the oil. Partially seal and microwave on high for 5 minutes. Drain.
Heat remaining oil in skillet. Sauté garlic and onion until soft. Add greens, drained raisins, pine nuts, salt and pepper. Cook for 5 minutes. Serve in a bowl or refrigerate several hours to gain flavor. Reheat for 1 minute in microwave.

Notes

Spinach will shrink down substantially. Fresh or frozen can be used with similar results.
The recipe doubles exactly.

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