Catalan style spinach
Espinacas a la catalana
By José Pizarro at Brindisa Tapas Kitchens
Serves: 4
Ingredients
- 250g of baby spinach leaves
- 1 small banana shallot (thinly sliced)
- 35g Castillian pine nuts
- 35g golden raisins
- 3 tbs Aubocassa olive oil
Heat the olive oil in a large wok; add the shallots, pine nuts and raisins and cook until golden.
Add the spinach, and toss the leaves with the other ingredients (as you would a salad); the idea is to warm through the spinach, be careful not to over cook it.
Season to taste and serve immediately.
Add the spinach, and toss the leaves with the other ingredients (as you would a salad); the idea is to warm through the spinach, be careful not to over cook it.
Season to taste and serve immediately.