Espinaca a la catalunia - catalonian spinach (natural land)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Raisins |
| ½ | small | Apple; diced small |
| 2 | Cloves garlic; minced | |
| ⅓ | cup | Apple juice or water |
| 1 | pounds | Spinach; rinsed and roughly chopped |
| 2 | tablespoons | Pine nuts |
| Salt and pepper | ||
Directions
1.Cover raisins with hot water and set aside. In a large skillet or dutch oven over medium-high heat, cook apple and garlic in apple juice until softened, about 2 minutes. Add spinach and cook, tossing frequently, until spinach is wilted, about 4 minutes.
2. Drain raisins and add to skillet. Add pine nuts and toss well to combine. Reduce heat to medium and cook for 1 minute more. Season to taste with salt and pepper.
Makes 4 servings. PER SERVING: 80⅖ CAL(14 PERCENT FROM FAT), 3g PROT, 1g FAT, 15g CARB, 65mg SOD, 0mg CHOL, 4g FIBER Natural Land: May 1, 1998 Sent by HANNEMAN to mc-recipe 5/7/98 NOTES : Catalun~ia is a semi-autonomous region of Spain, which includes Barcelona. It maintains its own language, legal system, and customs.
Catalonian Spinach is a popular dish throughout Spain and is often offered as a first course in restaurants.it.
Recipe by: Recipe of the Week Apr 28 1998 Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998