An easy Spanish-style skillet sauté
of fresh spinach with olive oil, garlic anchovies, pine nuts
and raisins.
Catalonia-Style Spinach
- 4 1/2 pounds fresh spinach
- 3 tablespoons olive oil
1 clove garlic, chopped
6 anchovy filets, chopped
2 ounces pine nuts
1/4 cup raisins
Salt and freshly cracked pepper to taste optional as needed
- Wash, steam, drain and chop the spinach.
- Heat the oil in a heavy skillet and add
the spinach and remaining ingredients. Cook for about 15 minutes,
stirring with a wooden spoon. Serve hot.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
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