Recipe by Elmotoo
For ZWT8, from a Spanish website of traditional recipes. "This Spanish rice dish makes a change from Spanish paella and is just as delicious (if you like clams)." Tips and ideas: Prepared this spinach dish just before the meal to ensure that it´s served hot Serve as a side dish with this seabass recipe. Add a pinch of nutmeg when adding the salt and pepper gives the spinach an aromatic flavour.
Top Review by NorthwestGal
I repeated Rita~'s cooking method and sauteed the garlic, pine nuts and sultanas together and then added the fresh spinach while the skillet was still hot, and I cooked it just until the spinach wilted a bit (maybe 5 minutes or so). And it was delicious. The sultanas add a wonderful taste, and the pine nuts give it a nice contrasting texture. We really enjoyed this dish. Thanks for sharing your recipe, Elmotoo. Made for the Best of 2012 tag game.
- 1 1⁄2 kg fresh spinach
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 50 g sultanas
- 50 g pine nuts
- salt and pepper
Directions See How It's Made
- Wash the spinach thoroughly and cut the rough stems off.
- Cook the spinach in very little water in a covered pan for 5 mins then drain and chop.
- Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach.
- Mix all ingredients together and season with salt and pepper.