A classic Catalonian preparation, this dish would round out a dinner of roast beef and potatoes.
1/4 cup raisins
1 teaspoon olive oil
1 cup chopped onion
2 pounds bagged prewashed spinach
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place raisins in a small bowl; cover with hot water. Let stand 5 minutes or until plump; drain.
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.
Awesome flavors! I reduced everything as I was using a 5 oz. package of organic baby spinach. The interplay of savory and sweet was perfect. We served it with herbed pork tenderloin and baked potatoes. This is an anytime recipe, good enough for company but easy enough for a weeknight.
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