Spinach With Raisins And Pine Nuts Espinacs A La Catalana Recipes
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!
Recipe From food.com
Provided by COOKGIRl
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Recipe From food.com
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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5/5 (1)
Total Time 30 mins
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- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
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