Catalan Spinach

Pinenuts + raisins + garlic + spinach = Catalan, according to Bon Appetit c. 1992. Who knew? And yes, I skipped the raisins. Call me an impurist.


Sometimes the fastest recipes aren't always the easiest to make. The first time I attempted this, I burned the pine nuts (I'm accustomed to cooking things on high heat). I'd recommend browning them under medium heat FIRST, with your garlic, before adding the spinach. After all the spinach is added, crank the heat to high until it's reduced to your satisfaction. You still get the nice flavor that higher temperatures impart, without burning the little dudes. Extra plus: this only takes about 3 min to prep (wash spinach/chop garlic), & 5 minutes to cook. Also, use regular spinach for this, not the baby stuff (more resilient to heat).

I always pay attention to negative comments on food reviews, because I like some precision to things, and comments can give you a sense of how reproducible or variable a recipe is. Then there's the authenticity complaint, which I usually laugh at, unless it pertains to Cantonese, or East Coast fare. Everyone else, including California, is fair game for ridicule. Nevertheless, the reviewer below gave the recipe 3/4 stars.

This recipe is not the traditional catalan recipe, as it is lacking "pernil", the catalan name for spanish cured ham. The spinach is always washed up in water before boiling it, no matter the dish you're preparing, and must be well drained. The garlic is fried and taken away from the pan when it gets coloured, so all you get is the hint of its flavour. Then add the ham, later the raisins, then the pines, finally the spinach, salt and pepper. Cover, and cook very slowly.