Spinach, Catalan Style
Maite Padilla | November 30 2011
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Time: 30 minutes
• 2-3 packages (16 ounces each) frozen chopped spinach, thawed and squeezed dry (if using fresh spinach, 5-6 bunches, about 2 ½ pounds, steams removed and coarsely chopped)
• 6 ounces dry-cured Spanish ham diced or cut in thick strips (use bacon instead, if jamón is unavailable)
• 1/2 cup raisins
•1/3 cup raw pine nuts
•1 garlic clove, cut in half
• 1-2 tbsp olive oil
• ½ tsp cinnamon
• salt and pepper to taste
In a large straight-sided skillet, heat 2 tablespoons of oil. Add the garlic halves and ham and brown over medium-low heat, turning frequently to prevent the garlic from burning. When nicely browned, remove the ham from the oil and set aside.
Toss in the chopped spinach, raisins and pine nuts. Season with salt and pepper. Cook for about 10 minutes. If the skillet is not large enough for the amount of spinach, you can wilt and cook down the spinach in stages until you can assemble all the ingredients to finish the dish.
Add the ham and 1 tsp of cinnamon and cook until the spinach has released all its moisture and turned a darker more intense green color. Serve immediately. E
Nutritional info: 4 servings at 18g carb, 7g prot, 17g fat.
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