Best Catalan Spinach Recipes

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

Steps:

• *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
• Heat the olive oil in a large pan over a medium-high flame.
• When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
• Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
• Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
• Now remove the pan from the heat; the spinach will continue to wilt off the heat.
• Add salt to taste, and serve immediately.

CATALAN SPINACH

Steps:

• Heat 1 tablespoon olive oil in each of 2 heavy large pots over high heat. Divide apples between pots and sauté until golden brown around edges, about 3 minutes. Divide pine nuts between pots; sauté until pine nuts are lightly toasted, about 3 minutes. Add 2 tablespoons olive oil to each pot. Divide shallots and raisins between pots; stir to combine. Divide spinach between pots; cover and cook just until wilted, stirring occasionally, about 2 minutes. Season with salt and pepper; transfer to bowl and serve.

SWEET-AND-SOUR CATALAN SPINACH

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 wyrup on top and serve right away. MAKE AHEAD: The recipe can be prepared through wiping out pot up to 1 day ahead. Refrigerate the spinach. The pine nuts can be stored in an airtight container for up to 3 days. TOTAL: 45 MIN

SPINACH, CATALAN-STYLE

Steps:

• Heat olive oil in a large pot over a high flame. When oil is very hot, add apple cubes and cook until they are a little browned, less than 1 minute. Add pine nuts and cook until they are brown, about 20 seconds. Keep the pot moving so nuts don't burn. Add raisins and the 1/2 teaspoon salt, and stir together. Add spinach, mix, and saute very fast until it starts to wilt. Then remove pot from heat; the spinach will continue to wilt off the heat. Add salt to taste, and serve immediately.

CATALAN SPINACH RECIPE - ESPINACAS A LA CATALANA

Steps:

• This Catalan Spinach recipe makes 4 servings.
• Wash the spinach thoroughly under cold running water to remove all sand and debris. Trim off the stems. Steam the spinach for only 2-3 minutes. Remove from pan immediately and allow to drain thoroughly.
• Peel and slice the garlic. Pour a few tablespoons of olive oil to cover the bottom of a large frying pan. Heat pan on medium and sauté garlic for 1-2 minutes. Add the currants and pine nuts to the pan and continue to sauté for 1 minute. Add the drained spinach to the pan and mix well, coating with oil. Salt to taste. Lightly toast the slices of bread, cut in quarters and serve on the side of the plate.