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Spinach with Raisins & Nuts

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
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    Posted: 20 January 2013 at 07:14
Though this recipe is typically Catalan, it could be prepared almost anywhere in the USA, or any other country. The ingredients are simple and it is exquisite and a diversion from just plain old greens.
2 pounds fresh spinach ( if using frozen, thaw thoroughly and drain very carefully )
2 ounces of Pinenuts ( can sub almonds, hazelnuts or pistachios )
3 ounces of golden raisins
2 fl. oz. Evoo ( 100% hojiblanca if possible . from Spain )
1/2 tsp. salt to taste
freshly ground black, rose, white and green peppercorns
1)  discard spinach stems if using fresh leaves
2) thoroughly wash the leaves and shake to dry
3) place the leaves in a covered sauce pan with salted water and simmer for 5 mins. until tender
4) now, drain well
5) sauté the raisins until plump in Evoo with the nuts golden; of choice and availability
6) now add the drained spinach and toss over medium high heat 1 minute and season
7) serve as your side
Easy, delicious and very attractive ...
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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