Spinach Pine Nuts And Raisins Tapas Recipes

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.

SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
• Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
• Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
• Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
• Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
• In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
• Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA

Steps:

• Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
• To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
• Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
• Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
• Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
• Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
• Add the pine nuts back into the pan and stir to combine everything.
• Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.

SPINACH, PINE NUTS AND RAISINS (TAPAS)

Steps:

• Soak the raisins in warm water for 3 minutes, then drain.
• Heat the olive oil in a skillet, add the pine nuts and garlic.
• Cook for 1 minute, then add the sherry and boil for 1 minute.
• Add the spinach and paprika and toss well to coat with the juices.
• Cook over low heat for 5 minutes.
• Remove from heat, then add the drained raisins, salt and pepper to taste and serve!

SPINACH WITH APPLES AND PINE NUTS

Steps:

• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and apple; cook until the nuts and garlic are golden and the apple is just soft, 3 to 5 minutes.
• Increase the heat to medium, and add the spinach to the skillet. Stir and cook another 2 to 3 minutes. Season with salt and pepper to taste.

SPINACH WITH OLIVES, RAISINS AND PINE NUTS

Steps:

• Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Chop whole onion.
• Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
• Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
• Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
• Stir in pine nuts. Season with salt and pepper, and serve.

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

SAUTEED SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS

Steps:

• Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
• Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.