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!
- 2 tablespoons spanish extra-virgin olive oil
- 1 gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *NOTE)
- 1/4 cup pine nuts
- 1/4 cup seedless dark raisin
- 1/2 teaspoon salt, plus more to taste
- 10 ounces fresh baby spinach, washed and patted dry (I use a salad spinner)
*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.