| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Vegetables, Ipe |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Raisins |
| 1/2 |
sm |
Apple; diced small |
| 2 |
|
Cloves garlic; minced |
| 1/3 |
c |
Apple juice or water |
| 1 |
lb |
Spinach; rinsed and roughly chopped |
| 2 |
tb |
Pine nuts |
|
|
Salt and pepper |
INSTRUCTIONS
1.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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”