Recipe - Espinaca A La Catalunia - Catalonian Spinach (Natural Land)

One fourth cup Raisins
One half small Apple; minced small
2 Cloves garlic; minced
1/3 cup Apple juice or water
1 pound Spinach; rinsed and roughly
chopped
2 tablespoon Pine nuts
Salt and pepper

1.Cover raisins with hot water and set aside. In a large skillet or dutch
oven over mediumhigh heat, cook apple and garlic in apple juice until
softened, about 2 minutes. Add spinach and cook, tossing frequently, until
spinach is wilted, about 4 minutes.

2. Drain raisins and add to skillet. Add pine nuts and toss well to
combine. Reduce heat to medium and cook for 1 minute more. Season to taste
with salt and pepper.

Makes 4 servings. PER SERVING: 80.4 CAL(14 PERCENT FROM FAT), 3g PROT, 1g
FAT, 15g CARB, 65mg SOD, 0mg CHOL, 4g FIBER

Natural Land: May 1, 1998 http://www.naturalland.com/cv/mim/errec.htm Sent
by HANNEMAN to mcrecipe 5/7/98

NOTES : Catalun~ia is a semiautonomous region of Spain, which includes
Barcelona. It maintains its own language, legal system, and customs.
Catalonian Spinach is a popular dish throughout Spain and is often offered
as a first course in restaurants.it.
Recipe by: Recipe of the Week Apr 28 1998

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998