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?

The fields we cultivate are located in North Boulder, and are part of an 80 acre centennial homestead which has never been treated with chemicals.

Quotes

Agriculture is the most healthful, most useful and most noble employment of man.
~George Washington
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