Catalan Spinach Food
CATALAN SPINACH (ESPINACAS A LA CATALANA)
Here's a simple recipe for a classic Catalan side of steamed spinach. This regional dish from Cataluna is delicious, elegant, and easy to make.
Provided by Lisa & Tony Sierra
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Wash the spinach thoroughly under cold running water to remove all sand and debris.
- Trim off the stems.
- Steam the spinach for only 2 to 3 minutes.
- Remove from pan immediately and allow to drain thoroughly.
- Peel and slice the garlic.
- Pour a few tablespoons of olive oil to cover the bottom of a large frying pan .
- Heat pan on medium and sauté garlic for 1 to 2 minutes.
- Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
- Add the drained spinach to the pan and mix well, coating with oil.
- Salt to taste.
- Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.
Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 81 mg, Sugar 5 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
CATALAN SPINACH
Categories Leafy Green Side Sauté Christmas Thanksgiving Quick & Easy Raisin Apple Pine Nut Spinach Winter Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon olive oil in each of 2 heavy large pots over high heat. Divide apples between pots and sauté until golden brown around edges, about 3 minutes. Divide pine nuts between pots; sauté until pine nuts are lightly toasted, about 3 minutes. Add 2 tablespoons olive oil to each pot. Divide shallots and raisins between pots; stir to combine. Divide spinach between pots; cover and cook just until wilted, stirring occasionally, about 2 minutes. Season with salt and pepper; transfer to bowl and serve.
SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
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.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
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!
Provided by COOKGIRl
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- *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.
Nutrition Facts : Calories 183.5, Fat 12.9, SaturatedFat 1.4, Sodium 348.5, Carbohydrate 17.1, Fiber 3.3, Sugar 10.7, Protein 3.6
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