Catalan Spinach Recipe Espinacas A La Catalana

CATALAN SPINACH (ESPINACAS A LA CATALANA)

Steps:

• Gather the ingredients.
• Wash the spinach thoroughly under cold running water to remove all sand and debris.
• Trim off the stems.
• Steam the spinach for only 2 to 3 minutes.
• Remove from pan immediately and allow to drain thoroughly.
• Peel and slice the garlic.
• Pour a few tablespoons of olive oil to cover the bottom of a large frying pan .
• Heat pan on medium and sauté garlic for 1 to 2 minutes.
• Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
• Add the drained spinach to the pan and mix well, coating with oil.
• Salt to taste.
• Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

Steps:

• *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.
• Heat the olive oil in a large pan over a medium-high flame.
• When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
• 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.*.
• 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.
• Now remove the pan from the heat; the spinach will continue to wilt off the heat.
• Add salt to taste, and serve immediately.

CATALAN SPINACH RECIPE BY CHEF KATIE BUTTON

Steps:

• In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.
• In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they're soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.
• Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

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.