Catalan Spinach Recipe By Chef Katie Button
CATALAN SPINACH RECIPE BY CHEF KATIE BUTTON
Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.
- In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they're soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.
- Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.
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