Espinacas a la Catalana

Sautéed spinach, garbanzos, pine nuts, garlic, golden raisins

Server Description
Spinach with pine nuts, garbanzos, garlic, and golden raisins are sautéed with lemon juice and sherry vinegar
pronunciation
ES PEA NAH KAS - AH - LA - CAUGHT AH LAW NAH
runner description
Sauteed spinach
Line up notes
allergies
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Nut
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ingredients
  • 5 oz baby spinach
  • 1 clove garlic, sliced
  • 1 tbsp raisins (0.5 oz )
  • 1 tbsp pine nuts (0.5 oz)
  • 1 tbsp olive oil
  • 2 tbsp garbanzo beans (0.7 oz)
  • 1/4 tsp sherry vinegar
  • 1 tsp lemon juice
  • Salt to taste
sourcing
PREP recipe 1
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  • In a large s auté pan heat the oil with the garlic, taking care not to color the garlic.
  • Add the garbanzos, raisins, pine nuts and spinach. Season cautiously with salt, carefully turning spinach with a spoon to wilt.
  • Cook about 30 seconds until spinach is wilted but still bright green. Season with vinegar and lemon, taste and adjust as necessary.
  • Plate in a shallow bowl, careful not to include too much moisture.
critical control points
  • Note: The spinach cooks very quickly - be careful not to over wilt.
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