Espinacas a la Catalana (Catalan Spinach)

Espinacas a la Catalana (Catalan Spinach)

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Recipe adapted from Katie Button, Cúrate, Asheville, NC
Yield: 4 servings
INGREDIENTS
1 cup water¼ cup raisins1 tablespoon extra-virgin olive oil½ medium Granny Smith apple, diced

1 tablespoon finely chopped shallot

¼ cup pine nuts, toasted

1 tablespoon dry sherry

1 pound baby spinach

Kosher salt

1 teaspoon fresh lemon juice (from about half a medium lemon)

Finely grated zest from 1 medium lemon

DIRECTIONS
1. In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.2. In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they’re soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.3. Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.

Curate

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