Catalan Spinach Recipe By Chef Katie Button
Prep Time:
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 1 cup water
  • ¼ cup raisins
  • 1 tablespoon extra-virgin olive oil
  • ½ 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.