Espinacas con manzana

We were out of raisins/currants and I had a mess of fresh spinach.  This is what I did.

Sautéed spinach & apples:

  • 1 1/2 lbs fresh spinach, cleaned, stemmed, & washed in cold water three times. Allow to dry before cooking.
  • 1 1/2 tbs pine nuts.
  • 1 apple, peeled, cored, & chopped.
  • 1 clove garlic, crushed.
  • 1 tbs olive oil.
  • 1 tbs unsalted butter.
  • 1/2 lemon.
  • salt & pepper to taste.

Heat oil and add butter to melt. Sauté pine nuts & garlic until golden. Add apple. Add spinach in batches as it cooks. When all spinach is cooked, squeeze lemon half over dish and add salt & pepper.

Serve with a salad, bread, and white wine. Perhaps an Albariño.

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7 responses to “Espinacas con manzana

  1. that sounds like a perfect summer meal, (especially the Albariño)

  2. Gracias. Heve you seen this?

    http://forestfed.com/aboutthefarm.htm

    I know you are fond of the pig.

  3. Is this dish Spanish or Mexican inspired? Could it also be paired with today’s lime-spiked mascot beverage: Coroña?

  4. Pingback: Tweets that mention Espinacas con manzana « Chickenfoot Soup -- Topsy.com

  5. I had seen that site, but haven’t bought anything from them (would love the whole live pig, slap a saddle on it and ride it home)
    Bohemia for sure although I’m partial to the Negra Modelo.

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