Espinacs a La Catalana

This bittersweet spinach dish comes from Catalonia, the northeastern region of Spain.

Serves 1-2

What you need:

300g Spinach (1 package)
1 head of garlic, diced
1/2 cup raisins
1/2 cup pine nuts
1 tbsp olive oil

In a large pot, fill with water and bring to boil.

While waiting for the water to boil, sauté garlic, 1/2 cup of raisins and 1/2 cup of pine nuts in 1tbsp of olive oil until the raisins have puffed up a bit and the pine nuts are browned.

When the water starts to boil, add the fresh spinach to the water until slightly wilted. Drain the spinach in a colander and run cold water over it. Press the spinach to drain all the water out and add to the pan with raisins,garlic, and pine nuts. Sauté until the spinach is hot and serve.


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