Catalan Spinach
Thursday, August 25, 2005 – updated: 6:03 am EDT October 28, 2008
Makes 4 servings
3 tablespoons dark raisins
10 ounces fresh spinach, stemmed and coarsely chopped (see Tip)
2 tablespoons olive oil
3 tablespoons toasted pine nuts
Salt and freshly ground pepper to taste
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Serve this as an accompaniment to meat or poultry dishes or as a part of an array of tapas.
3 tablespoons dark raisins
10 ounces fresh spinach, stemmed and coarsely chopped (see Tip)
2 tablespoons olive oil
3 tablespoons toasted pine nuts
Salt and freshly ground pepper to taste
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Soak the raisins in warm water.
Rinse the spinach with cool water. Transfer to a medium saucepan over medium heat; cover and cook without water except for the drops that cling to the leaves. Reduce the heat when steam forms and cook until tender and wilted, about 5 minutes. Drain in a colander.
Drain the raisins.
Heat the oil in the saucepan. Add the spinach, raisins, and pine nuts. Season to taste.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
