Katie Button's Espinacas a la Catalana

Espinacas a la Catalana

byKatie Button
Total 30 mins, includes cooling time
Active 30 mins
Makes 4 servings
TIP: This recipe is very user-friendly. If you do not have an ingredient, switch it up. Swap out pine nuts for walnuts or pumpkin seeds, and swap out raisins for dried cherries or apricots.
  • 1/4 cup raisins
  • 2 apples (somewhere between sweet and tart)
  • 2 teaspoons high-heat cooking oil, such as grapeseed or avocado oil
  • 1 shallot, finely chopped
  • 1/4 cup pine nuts, toasted
  • 1/2 cup dry sherry wine
  • 8 ounces spinach
  • Kosher salt, to taste
  • 1 lemon
    1. In a small bowl, cover raisins in hot water and allow them to rehydrate for about 5 minutes.
    2. Cut the apples into small-to-medium bite-sized pieces. In a large pan, add the oil and begin to sweat your shallot and apples over medium-low heat. After about 5 minutes, and once the shallots are translucent, add the toasted pine nuts. Drain the raisins and add them to the pan, and pour in the sherry.
    3. Increase the heat to medium-high and reduce the liquid until it is almost all evaporated, about 8 minutes. Add the spinach and wilt (you may need to wilt a little at a time depending on your pan size). It is important to cook the spinach the shortest amount of time it takes to wilt or else it will become overcooked. Season with salt, zest the rind of lemon on the spinach, and serve.