from a tasting table recipe (so far, the only good tasting table recipe of the 4 i’ve attempted). i was so excited about it, i forgot to take a photo. i probably overdid the lemon juice since i really didn’t have 1 lb of spinach. the dish wasn’t as sweet as i had expected and all the different textures and the nutty flavor of the pine nuts as a counterpoint to the lemon/zest and raisins was perfect. m wasn’t as keen on it, but enjoyed it nonetheless (despite the fact that i left the stems on the spinach). some recipes just turn out well – this is one of them. so easy yet so complex in flavor and presentation.

Espinacas a la Catalana (Catalan Spinach)
Yield: 4 servings

1 cup water
1/4 cup raisins
1 tablespoon extra-virgin olive oil
1/2 medium Granny Smith apple, diced
1 tablespoon finely chopped shallot
1/4 cup pine nuts, toasted
1 tablespoon dry sherry (omitted, just because i didn’t have any and didn’t bother buying any)
1 pound baby spinach
Kosher salt
1 teaspoon fresh lemon juice (from about half a medium lemon)
Finely grated zest from 1 medium lemon

1. In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.

2. In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they’re soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.

3. Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.