Spinach with Raisins and Pine Nuts—Espinacas a la Catalan
Author: 
Recipe type: Side Dish
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Yield: 6 - 8 servings
 
Ingredients
  • 8 oz. spinach* (8 – 10 cups)
  • 2 T olive oil
  • 2 cloves garlic, thinly sliced
  • ½ t kosher salt
  • 2 T pine nuts
  • 3 T golden raisins, chopped
  • ¼ cup dry white wine or sherry
  • ¼ t sugar
  • Juice of 1 small lemon (about 3 T spoons)
  • Black pepper to taste
Instructions
  1. Swish spinach in a cold water bath until all grit has fallen away. Spin leaves in the salad spinner until dry.
  2. Heat oil in a large deep skillet over medium heat. Add garlic and salt; sauté until the garlic just turns golden being careful not to burn—about 1 minute.
  3. Add pine nuts, raisins, sugar, and wine. Cover and allow raisins to plump and soften—2 minutes. Remove lid and reduce wine.
  4. Whisk in lemon juice until heated and incorporated fully.
  5. Add spinach, turn off heat and toss in the pan until all of the leaves are coated and slightly wilted. Add pepper, taste and adjust seasoning.
Notes
*If you use young and tender spinach, you may use the stem and leaf. However, if you are using more mature spinach, remove the stems and roughly chop the leaves.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/tapas-spinach-with-raisins-and-pine-nuts/