Spinach Catalan

  • 1/2 cup golden or regular raisins
  • Salt & pepper to taste
  • 1/3 cup olive oil
  • 5 garlic cloves, crushed
  • 3 large handfuls spinach (about 30 ounces), trimmed, rinsed, well drained
  • 1/3 cup pine nuts (Roasted in pan previously)
PREPARATION:
Place raisins in bowl. Cover with hot water and let soak 10 minutes. Drain.

Heat olive oil in heavy large Dutch oven over medium heat. Add garlic and cook until golden, about 4 minutes. Discard garlic. Increase heat to high and add spinach. Cover and cook until wilted, stirring occasionally, about 5 minutes. Uncover, add raisins and pine nuts and stir until cooking liquid evaporates, about 4 minutes. Season spinach to taste with salt and pepper.

Serve immediately. Enjoy!

Did you know?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the cornfield."
~Dwight David Eisenhower
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