Spinach Catalan Style #Recipe Peg Cochran/Margaret Loudon

 

If you think you don't like spinach, you might want to try this recipe.  Even my vegetable-phobic husband declared it to be fantastic. Below are the original ingredient quantities (from feastingathome.com) but I adapted the quantities a bit for the two of us. Also, the recipe called for chili flakes, which I don't have so I substituted crushed red pepper in a smaller quantity since hubby is not a fan of anything too too spicy.  I didn't include the apple because I didn't feel like peeling and dicing one! (You know how that is!)  I can imagine it adds great flavor so next time I will try it.  I also used dry vermouth as a substitute for the sherry/wine, which I didn't have. And I forgot to toast my almonds, which is probably a good thing since I always seem to burn the first batch.  It was still delicious! 

 

SPINACH CATALAN STYLE

2 tablespoons olive oil  

1 cup onion, diced

1/2 an apple, diced (optional)

4–6 garlic cloves, chopped

1/2 teaspoon chili flakes (or crushed red pepper flakes)

1/4 cup golden raisins (or regular raisins, currants, Craisins)

1/4 cup toasted pine nuts or slivered almonds   

1/4 cup sherry or white wine or broth

5–6 cups packed spinach, chopped  

Salt and pepper to taste

Pinch of sugar and nutmeg   

 

Heat oil and add onion and apple. Stir until tender.

 

Lower heat and add garlic and chili flakes or crushed red pepper and sauté until fragrant.

 

 

 

Add raisins and wine and sauté until wine is mostly evaporated.

 

 

 

Add greens and stir until wilted.

 

 

 

Add a pinch of sugar and nutmeg and sauté until desired tenderness

 

Top with pine nuts or slivered almonds 

Treat yourself to some armchair travel to England with my 

Open Book Series!

 Coming August 1

Barnes & Noble

Amazon

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.
 
Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.