| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Ipe, Vegetables | 1 | Servings |
INGREDIENTS
| 1/4 | c | Raisins |
| 1/2 | Apple, diced small | |
| 2 | Cloves garlic, minced | |
| 1/3 | c | Apple juice or water |
| 1 | lb | Spinach, rinsed and roughly |
| chopped | ||
| 2 | T | Pine nuts |
| Salt and pepper |
INSTRUCTIONS
Cover raisins with hot water and set aside. In a large skillet or dutch oven over medium-high heat, cook apple and garlic in apple juice until softened, about 2 minutes. Add spinach and cook, tossing frequently, until spinach is wilted, about 4 minutes. 2. Drain raisins and add to skillet. Add pine nuts and toss well to combine. Reduce heat to medium and cook for 1 minute more. Season to taste with salt and pepper. Makes 4 servings. PER SERVING: 80.4 CAL(14 PERCENT FROM FAT), 3g PROT, 1g FAT, 15g CARB, 65mg SOD, 0mg CHOL, 4g FIBER Natural Land: May 1, 1998 http://www.naturalland.com/cv/mim/errec.htm Sent by HANNEMAN to mc-recipe 5/7/98 NOTES : Catalun~ia is a semi-autonomous region of Spain, which includes Barcelona. It maintains its own language, legal system, and customs. Catalonian Spinach is a popular dish throughout Spain and is often offered as a first course in restaurants.it. Recipe by: Recipe of the Week Apr 28 1998 Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
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