Espinacas a la Catalana (Catalan Spinach) - Wine & Spirits Magazine

Espinacas a la Catalana (Catalan Spinach)

Name: Espinacas a la Catalana (Catalan Spinach)
Ingredients: 1 tbsp olive oil; 2 garlic cloves, thinly sliced; 1/4 cup garbanzo beans; 1/4 cup raisins*; 1/4 cup toasted pine nuts; 1 pound washed spinach; lemon juice and Sherry vinegar to taste; salt and pepper

from
Chef Seamus Mullen, Boqueria, NYC • July 14, 2009

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Ingredients

1 tbsp olive oil
2 garlic cloves, thinly sliced
1/4 cup garbanzo beans
1/4 cup raisins*
1/4 cup toasted pine nuts
1 pound washed spinach
lemon juice and Sherry vinegar to taste
salt and pepper

Instructions

In a large pan, heat the olive oil over medium heat. Add garlic and cook until it starts to dance in the olive oil but doesn't color. Add garbanzo beans, raisins and pine nuts and stir to mix; then add spinach and gently wilt. Season with salt, pepper, lemon juice and Sherry vinegar to taste and serve. *sultanas or red flames, macerated in medium-dry Oloroso Sherry if desired

Pairing: a Fino Sherry, particularly Tio Pepe's Kosher Sherry

This story appears in the print issue of June 2009.
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TAGS Food Recipes Recipes Side Dish W&S June 2009

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