Spanish-born Chef José Andrés created this spinach dish, adding diced apple, raisins and pine nuts in the style of Catalonia. It’s the perfect accompaniment to his Roast Pork Loin with Dried Fruit (see related recipe at left).
- 3 Tbs. extra-virgin olive oil
- 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch dice
- 1/4 cup dark raisins
- 1/4 cup toasted pine nuts
- 2 lb. baby spinach
- Kosher salt, to taste
In a 4-quart legumier or Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add one-third of the apple pieces and cook, stirring, until golden brown, 1 to 2 minutes. Add one-third of the raisins and pine nuts and stir to combine. Add one-third of the spinach and cook, stirring, until wilted, about 3 minutes. Transfer to a bowl. Repeat 2 more times with the remaining ingredients.
Return all of the spinach mixture to the pot, stir to incorporate and season with salt. Serve immediately. Serves 4 to 6.
Recipe by Chef José Andrés.