Sweet-and-Sour Catalan Spinach
Sweet-and-Sour Catalan Spinach might be just the side dish you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 99 calories, 3g of protein, and 7g of fat each. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have baby spinach, canolan oil, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a small saucepan, heat 2 teaspoons of the canola oil.
Add the shallot and cook over low heat until softened, about 3 minutes.
Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and stir the honey into the vinegar.
In a small skillet, toast the pine nuts in the remaining 1 teaspoon of canola oil over moderate heat, stirring constantly, until golden, about 5 minutes.
Transfer the pine nuts to a plate and let cool.
Fill a soup pot with 1/2 inch of water and bring to a boil.
Add the spinach in handfuls, stirring until wilted. When the spinach is wilted, transfer to a colander and squeeze out the excess water. Wipe out the pot.
Heat the olive oil in the pot and add the spinach. Season with salt and pepper and cook, stirring, until heated through, about 5 minutes.
Transfer the spinach to a platter and garnish with the currants and toasted pine nuts.
Drizzle the sherry vinegar syrup on top and serve right away.