Food & Wine Magazine published this as Catalan-Style Spinach. It’s very light with a sweet and crunchy bite! This serves 8 generous portions using 40 oz raw spinach!
Ingredients
1/2 cup raisins, soaked in boiling water and then drained for plumping
1/2 cup pine nuts, toasted in a hot fry pan
40 oz stemmed spinach
1/4 cup olive oil
4 large cloves garlic, very finely chopped
Kosher salt and pepper
Follow these steps:
- In a very large cooking pot bring 1/2 cup water to a boil
- Add half the spinach in large handfuls, letting each batch wilt slightly before adding more
- Cook over moderately high heat stirring until just wilted, about 5 minutes
- Transfer to a colander to drain
- Repeat with another 1/2 cup of water and remaining spinach
- In a large saucepan heat olive oil until shimmering
- Saute garlic over moderately high heat stirring constantly until fragrant. Don’t over cook
- Stir in spinach, raisins and pine nuts and a generous pinch of salt
- Cook stirring until spinach is hot, about 3 minutes
- Season with salt and pepper. Serve hot
- Voila!
nina in the kitchen 