| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Catalan |
May 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Golden or regular raisins |
| 1/3 |
c |
Olive oil |
| 5 |
|
Garlic cloves; flattened |
| 3 |
lg |
Spinach bunches; (about 30 ounces |
|
|
; total), trimmed, |
|
|
; rinsed, welldrained |
| 1/3 |
c |
Pine nuts |
INSTRUCTIONS
Place raisins in bowl. Cover with hot water and let soak 10 minutes.
Drain.
Heat olive oil in heavy large Dutch oven over medium heat. Add garlic
and cook until golden, about 4 minutes. Discard garlic. Increase heat
to high and add spinach. Cover and cook until wilted, stirring
occasionally, about 5 minutes. Uncover, add raisins and pine nuts and
stir until cooking liquid evaporates, about 4 minutes. Season spinach
to taste with salt and pepper. Serve spinach immediately.
Serves 8.
Bon Appetit May 1992
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