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Catalan-style Spinach

July 2012

Espinacas a la Catalana
Catalan-style Spinach with Pine Nuts and Raisins

Serves 4

2 tablespoons Spanish extra-virgin olive oil
1 golden delicious apple, peeled, cored, and cut into ¼-inch cubes
4 tablespoons pine nuts
4 tablespoons seedless dark raisins
10 ounces baby spinach, washed and whole
Salt to taste

In a large skillet, heat the olive oil over a high flame. When the oil is very hot, add the apple cubes and sauté until slightly browned, about a minute. Add the pine nuts to the skillet and cook another 20 seconds until slightly browned. Keep the pan moving so the ingredients don’t burn.
 
Add the raisins and sauté another 20 seconds. Add the spinach and sauté briefly until the spinach starts to wilt. Remove from the heat; the spinach will continue to wilt off the flame. Add salt to taste and serve immediately.

Photograph by Powers & Crewe