Espinacas a la Catalana (Catalan Spinach)

October 16, 2009

Boasting a gastronomic history of some ten centuries, that Meditteranean morsel known as Catalan cuisine is stunningly simple and seasonal. A rich culinary tradition that predates medieval times, the first book of Catalan recipes was the Llibre de Sent Sovi (1324). In its own inimitable fashion, this cuisine has managed to incorporate foods that have arrived through contact with other cultures via trade, conquest or regional cross-pollination. Catalan food can boast of aristocracy and nobility yet remain rustic…where both complexity and modesty are revered.

CATALAN SPINACH

1/4 C raisins

2-3 T olive oil
3 garlic cloves, peeled and crushed
1/4 C pine nuts
1/4 C dried apricots, thinly sliced

2 spinach bunches (about 2 lbs), stemmed, well rinsed and drained
Sea salt and freshly ground pepper

Place raisins in bowl. Cover with hot water and let soak 10 minutes in order to plump, then drain.

Heat olive oil in heavy large Dutch oven or a deep heavy skillet over medium heat. Add garlic and cook until golden, about 4 minutes. Discard garlic. Increase heat to medium high and add pine nuts until they are slightly brown. Then add raisins and apricots and toss to coat well. Add the spinach and sauté very quickly for a couple of minutes until it begins to wilt, stirring occasionally. Remember, the spinach will continue to wilt off the heat. Season to taste with salt and pepper and serve immediately.

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One Response to “Espinacas a la Catalana (Catalan Spinach)”

  1. lailablogs Says:

    Sounds really good ..
    Laila .. http://lailablogs.com/


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