Spinach With Raisins And Pine Nuts Espinacs A La Catalana Food

BRINDISA'S ESPINACAS A LA CATALANA (SPINACH WITH PINE NUTS AND RAISINS)

Steps:

• Heat 3 tbsp olive oil in a large pan, add the shallots, pine nuts and raisins and cook until golden.
• Add the spinach, and toss the leaves with the other ingredients (the idea is to warm through the spinach but not overcook it). Season and serve.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

ESPINACA A LA CATALANA (SAUTEED SPINACH WITH PINE NUTS AND GOLDEN RAISINS)

Steps:

• In a large skillet, heat the oil over medium heat for 5 seconds. Add the garlic and cook, stirring, for 30 seconds. Add the spinach and sea salt. Using tongs, keep turning the spinach over to coat it with oil. After 1 minute, add the nuts and raisins. Stir until the spinach wilts. Transfer to a platter to serve.

CATALAN SPINACH (ESPINACAS A LA CATALANA)

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.

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

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.

SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA

Steps:

• Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
• To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
• Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
• Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
• Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
• Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
• Add the pine nuts back into the pan and stir to combine everything.
• Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.

SPINACH PIE WITH RAISINS AND PINE NUTS

Steps:

• Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
• Add 2 of the eggs and continue to work until the mixture forms a dough.
• Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
• Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
• eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
• Remove with a slotted spoon.
• Add the remaining olive oil and cook the onions and garlic until wilted.
• Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
• Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
• Adjust the salt if necessary.
• Preheat the oven to 375°F.
• Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
• Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
• Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
• Serve hot or at room temperature.

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

CATALAN SPINACH RECIPE - ESPINACAS A LA CATALANA

Steps:

• This Catalan Spinach recipe makes 4 servings.
• Wash the spinach thoroughly under cold running water to remove all sand and debris. Trim off the stems. Steam the spinach for only 2-3 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 1-2 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.