This
is a traditional Catalan way to serve spinach which we tried with our visiting
neighbours from Barcelona - they seem to put pine nuts in everything! It a lovely side dish which can also be
served on toast as a tapa.
Ingredients:
1 kilo (2.2lbs) fresh spinach
70g (2.5 oz) raisins
4 tablespoons pine nuts
2 cloves garlic
1 medium onion
150ml (5 fl.oz) olive oil
Salt
Method:
1.
Put the raisins to soak in
boiling water for 10-15 minutes.
2.
Meanwhile, lightly toast the
pine nuts in a dry frying pan and set aside.
3.
Thoroughly wash the spinach,
drain, remove the stems and tear up roughly
4.
Peel the onion and chop finely,
peel and crush the garlic.
5.
Heat the oil in a large frying
pan or terracotta cazuela and slowly cook the onion for 5 minutes until soft
and translucent. Add the garlic and cook
for a further 2 minutes.
6.
Remove the raisins from the
water and drain.
7.
Add the spinach and mix well
with the oil so it gets a good coating.
8.
Add the pine nuts and the
raisins to the pan, mix well and cook on a low heat for 10 minutes until the
spinach has wilted and turns dark green
9.
Season with salt and serve
You can also add 150g(5.25
oz) chickpeas to the pan when you add the spinach or top the whole dish with a
few green olives cut into quarters
Serves
4-6
No comments:
Post a Comment