This dish was one I discovered on my birthday at an AWESOME tapas restaurant in town, called Curate. It has a lot of traditional spanish dishes, and we did our best to try them all. I will likely be blogging several spanish recipes soon because I can't stop thinking about that delicious meal.
What appealed to me about this salad was how quick you can prepare it, and how the sweetness of the fruit helps balance the overpowering flavor of cooked spinach. As I've stated I have a hard time eating cooked leafy greens, such as kale, spinach and collards, but this dish slid down my gullet like butter. This is a great way to use a ton of spinach, especially if it's close to going bad. So make this as soon as you can, it may become your new favorite salad too!
|Not the best picture, but trust me this Salad is AMAZING.|
The Goods: Serves 3-4 as a side dish
2 tablespoons extra virgin olive oil
1 golden delicious apple, peeled, cored and cut into 1/4 inch cubes
1/4 cup pine nuts
1/4 cup golden raisins
2 large garlic cloves, minced
1/2 teaspoon salt, more to taste
10 ounces baby spinach
1. Heat oil in a large pot over medium high heat. Add garlic and saute. Once oil is very hot, add apples and cook until lightly browned, 1-2 minutes. Add pine nuts and cook until browned, 20-30 seconds. Stir constantly during this process to prevent burning. Add the raisins and salt and combine ingredients throughly. Immediately add the spinach, mix and saute quickly until it starts to wilt, 1-2 minutes tops. The spinach will continue to wilt off heat, so take it off heat JUST as it begins to wilt. Taste and add salt if needed. Serve immediately.