Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

A classic Catalonian preparation, this dish would round out a dinner of roast beef and potatoes.

Joyce Goldstein
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raisins in a small bowl; cover with hot water. Let stand 5 minutes or until plump; drain.

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  • Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add about one-fourth of spinach to pan; cook 3 minutes or until spinach wilts, stirring occasionally. Repeat procedure 3 times with remaining spinach. Stir in raisins, nuts, salt, and pepper.

Nutrition Facts

68 calories; calories from fat 40%; fat 3g; saturated fat 0.6g; mono fat 1g; poly fat 1.2g; protein 3.5g; carbohydrates 8.4g; fiber 2.8g; cholesterol 0mg; iron 2.8mg; sodium 193mg; calcium 96mg.
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