Épinards à la catalane, aux pignons et aux raisins secs

Ingrédients

• 2 tbsp plus 2 tsp extra virgin olive oil
• 1/3 cup pine nuts
• 4 garlic cloves, grated or crushed
• 1 cup raisins
• 2 lbs of frozen spinach, thawed. See Note 1 for fresh spinach
• 1/4-1/2 tsp salt. See Note 3
• Zest of 1 lemon

Préparation

1. 1

   Make sure the spinach is thawed if it's not thaw it in the microwave

2. 2

   Using your hands or a fine mesh colander squeeze as much water as you can from the spinach. See Note 2

3. 3

   In a large skillet, heat 2 teaspoons of the olive oil and sauté pine nuts and raisins in the olive oil at medium heat until the pine nuts start to turn golden, stirring constantly for about a minute. Make sure you don't move away from the stove the pinenuts can easily burn. Set aside

4. 4

   Heat the remaining 2 tablespoons of the olive oil, add garlic and cook on medium heat for one minute.

5. 5

   Add spinach, mix well, and cook for about 10 minutes or until all the water that the spinach will release, evaporates.

6. 6

   Add 1/4-1/2 teaspoon of salt to taste. See Note 3

7. 7

   Add reserved pine nuts and raisins. Add lemon zest, mix well, and cook for 2-3 minutes until the pine nuts and raisins are warm.

8. 8

   Serve immediately, drizzle some additional extra virgin olive oil on the spinach, if desired.

9. 9

   See note 4 to make ahead