Catalan-Style Spinach
sandravalvassori.com
Servings: 4
Ingredients
- 1/3 cup sultana raisins or regular raisins
- 8-10 cups spinach rinsed and dried with a little water still clinging to the leaves
- 1/4 cup pine nuts
- 1 Tablespoon extra-virgin olive oil plus extra for drizzling
- 1 medium shallot diced
- 2 cloves garlic thinly sliced
- 1/2 teaspoon kosher salt plus more to taste
- freshly cracked pepper to taste
- 2 Tablespoons sherry vinegar or dry sherry (optional)
Instructions
- In a small bowl, cover the raisins with hot water and let stand until plumped, about 10 minutes. Drain and set aside. Meanwhile, in a large skillet, toast the pine nuts over medium heat, tossing, until lightly browned, about 2 minutes. Transfer to a small bowl.
- To the warm skillet, add 1 tablespoon olive oil and stir in the shallots. Cook until soft about 2 minutes. Add the garlic and cook for 30 seconds more. Season with 1/2 teaspoon salt and a few cracks of fresh pepper. Place all of the spinach in the pan and toss until just starting to collapse, 1-2 minutes.
- Stir in the sherry vinegar, drained raisins, and pine nuts and remove from heat. The spinach will continue to wilt so do not overcook. Serve immediately or reheat in a warm skillet when ready to serve.