courtesy of Jaleo, Washington, DC
José Andrés' ThinkFoodGroup
Catalan-Style Spinach with Pine Nuts and Raisins
- 2 tablespoons Spanish extra-virgin olive oil
- 1 green apple, such as a Golden Delicious, peeled, cored, and cut into ¼-inch cubes
- 4 tablespoons pine nuts
- 4 tablespoons seedless dark raisins
- 10 ounces baby spinach
- Salt, to taste
In a large skillet, heat the olive oil over a high heat. When the oil is very hot, add the apple cubes and sauté until slightly browned, about a minute. Add the pine nuts to the skillet and cook, constantly moving the pan to keep the ingredients from burning, until slightly browned, about 20 seconds more.
Add the raisins and sauté another 20 seconds. Add the spinach and sauté briefly until the spinach starts to wilt. Remove from the heat; the spinach will continue to wilt off the flame. Add salt to taste and serve immediately.