Espinacs amb passes i pinyons (Spinach with raisins and pinenuts)
It sounds like a lot of spinach, but remember that it shrinks to less than half its weight when cooked. A vegetarian delight!
* 7 lbs fresh spinach
* 5 oz raisins
* 5 Tbs olive oil
* 7 oz pinenuts
* Salt, black pepper
Cooking Time 30 Mins.
Sort and clean the spinach and wash it thoroughly. Blanch it in boiling salted water for 10 minutes. Drain through a colander and press out excess liquid. Soak the raisins in lukewarm water for 30 minutes, then pour off the liquid and leave the raisins to drain. Heat the oil in a frying pan and lightly roast the pine nuts. Add the raisins, stir well and the add the spinach. mix everything together thoroughly and add salt and pepper. As soon as the spinach is heated through, serve the meal from the frying pan.
Wine pairing: Fincas Garbert 2001. DO: Emporda