Sweet And Sour Catalan Spinach Recipes
SWEET-AND-SOUR CATALAN SPINACH
This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that's drizzled on top. It's relatively light, which makes it a great addition to a hearty Thanksgiving menu.
Categories spinach recipes Thanksgiving recipes vegetarian side dishes Jose Garces spanish food
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a small saucepan, heat 2 teaspoons of the canola oil. Add the shallot and cook over low heat until softened, about 3 minutes. Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and stir the honey into the vinegar.
- In a small skillet, toast the pine nuts in the remaining 1 teaspoon of canola oil over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the pine nuts to a plate and let cool.
- Fill a soup pot with 1/2 inch of water and bring to a boil. Add the spinach in handfuls, stirring until wilted. When the spinach is wilted, transfer to a colander and squeeze out the excess water. Wipe out the pot.
- Heat the olive oil in the pot and add the spinach. Season with salt and pepper and cook, stirring, until heated through, about 5 minutes. Transfer the spinach to a platter and garnish with the currants and toasted pine nuts. Drizzle the sherry vinegar syrup on top and serve right away.
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET AND SOUR GERMAN SPINACH
Make and share this Sweet and Sour German Spinach recipe from Food.com.
Provided by Marla in TX
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in medium skillet until almost crisp.
- Fry onion in bacon grease until soft.
- Remove onion and bacon from grease.
- Place spinach in grease, stirring until hot.
- Return onion and bacon to skillet.
- Mix sugar and vinegar.
- Beat egg then mix with vinegar and sugar.
- Pour over spinach.
- Cook 2-5 minute.
- Salt to taste.
SPINACH SALAD WITH SWEET-SOUR BACON DRESSING
This was my mom's favorite thing to make and eat for herself. I didn't appreciate it as a kid, but have to admit that I've learned to love it, too. Perfect with fresh from the garden baby spinach.
Provided by Vina7737
Categories Spinach
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon over medium to high heat until almost crisp.
- Add onions and fry, stirring, for one minute.
- Add sugar, stirring over medium heat until sugar starts to develop a golden color.
- Add the vinegar and stock, season with salt and pepper, and bring back to a boil for 5 minutes.
- Remove from heat.
- Immediately pour over spinach leaves in a large bowl.
- Toss to coat spinach evenly and serve.
- Sprinkle nuts or seeds over each serving, to taste.
More about "sweet and sour catalan spinach recipes"
SWEET-AND-SOUR CATALAN SPINACH RECIPE - JOSE GARCES
From foodandwine.com
3/5
Category Side Dish
Author Jose Garces
Total Time 45 mins
- In a small saucepan, heat 2 teaspoons of the canola oil. Add the shallot and cook over low heat until softened, about 3 minutes. Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and stir the honey into the vinegar.
- In a small skillet, toast the pine nuts in the remaining 1 teaspoon of canola oil over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the pine nuts to a plate and let cool.
- Fill a soup pot with 1/2 inch of water and bring to a boil. Add the spinach in handfuls, stirring until wilted. When the spinach is wilted, transfer to a colander and squeeze out the excess water. Wipe out the pot.
- Heat the olive oil in the pot and add the spinach. Season with salt and pepper and cook, stirring, until heated through, about 5 minutes. Transfer the spinach to a platter and garnish with the currants and toasted pine nuts. Drizzle the sherry vinegar syrup on top and serve right away.
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