Espinaca A La Catalan Andorran Style Spinach Recipes
ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)
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!
Provided by COOKGIRl
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.5, Fat 12.9, SaturatedFat 1.4, Sodium 348.5, Carbohydrate 17.1, Fiber 3.3, Sugar 10.7, Protein 3.6
CATALAN SPINACH (ESPINACAS A LA CATALANA)
Here's a simple recipe for a classic Catalan side of steamed spinach. This regional dish from Cataluna is delicious, elegant, and easy to make.
Provided by Lisa & Tony Sierra
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 81 mg, Sugar 5 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
ESPINACA A LA CATALAN (ANDORRAN STYLE SPINACH)
A simply wilted spinach that makes a lovely side dish for just about anything.
Provided by International Cuisine
Categories Salad or Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Heat up the olive oil in a large skillet to medium high.
- Add in the apples and cook until they are lightly browned.
- Add in the pine nuts stirring constantly so they don't burn just about 30 seconds or so.
- Add in the raisins and stir all together.
- Add in the spinach and give a quick stir, remove from heat.
- You want the spinach to just begin to wilt, do not overcook.
- Add in salt to taste and serve warm.
Nutrition Facts : Calories 185 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ESPINACA
I got the idea for this from Abuelo's Restaurant. It's super simple and the only way the kids will eat spinach. It's great served with steak. (I just guessed on the actual amounts. I always just eye it.)
Provided by scionix
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet: Reduce down the spinach in the butter, add the corn, and stir in cheese (I will sometimes add a little milk to melt in the cheese if necessary)
- Add the seasoning to taste. Voila!
Nutrition Facts : Calories 301.5, Fat 14.8, SaturatedFat 8.3, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 35.7, Fiber 6.8, Sugar 4.2, Protein 14.2
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CATALAN-STYLE SPINACH RECIPE - ÁLVARO PALACIOS - FOOD
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- In a small bowl, cover the raisins with warm water and let stand until plumped, about 10 minutes; drain well. Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer to a plate.
- In a large saucepan, bring 1/2 cup of water to a boil. Add half the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook over moderately high heat, stirring, until just wilted, about 5 minutes. Transfer to a colander to drain. Repeat with another 1/2 cup of water and the remaining spinach.
- In the large saucepan, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until fragrant and lightly browned, about 3 minutes. Stir in the spinach, raisins, pine nuts and a generous pinch of salt. Cook, stirring occasionally, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve.
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