Spinach Catalan Style Recipes
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
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
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
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CATALAN-STYLE SPINACH - SANDRA VALVASSORI
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- In a small bowl, cover the raisins with hot water and let stand until plumped, about 10 minutes. Drain and set aside. Meanwhile, in a large skillet, toast the pine nuts over medium heat, tossing, until lightly browned, about 2 minutes. Transfer to a small bowl.
- To the warm skillet, add 1 tablespoon olive oil and stir in the shallots. Cook until soft about 2 minutes. Add the garlic and cook for 30 seconds more. Season with 1/2 teaspoon salt and a few cracks of fresh pepper. Place all of the spinach in the pan and toss until just starting to collapse, 1-2 minutes.
- Stir in the sherry vinegar, drained raisins, and pine nuts and remove from heat. The spinach will continue to wilt so do not overcook. Serve immediately or reheat in a warm skillet when ready to serve.
CATALAN-STYLE SPINACH RECIPE - ÁLVARO PALACIOS - FOOD …
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Cuisine SpanishCategory Dinner, Side DishAuthor Álvaro PalaciosTotal Time 30 mins
- 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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