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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sweet and Sour Catalan Spinach Recipe

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This recipe for Sweet and Sour Catalan Spinach is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. oil (garlic olive)
1 shallot minced
1/2 c. sherry vinegar
1 thyme sprig
1 T. Honey
1/4 c. pine nuts
2 1/2 lb. baby spinach
3 T. Olive oil
1 T. butter
Salt and pepper
1-2 t. smoked paprika
optional pinch cloves ground
1/4 c. currants
Directions:
Directions:
Small saucepan, heat 2 t. oil, add shallot and cook about 3 min over low heat until soft.
Add vinegar and thyme bring to boil.
Add currants.
Simmer over low heat until reduced to 2 T., about 20 min.
Discard thyme and add honey.

Lg. skillet, toast pine nuts in 1 t. oil over mod heat, stir constantly until golden about 6 min.
Transfer nuts to plate to cool.

Saute spinach in olive oil and butter until wilted.
Season with seasonings and cook about 5 min.
Add sherry vinegar syrup, pine nuts.
Number Of Servings:
Number Of Servings:
6

 

 

 

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