| 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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