Wilted Spinach with Fruit and Nuts (Andorran Espinaca a la Catalan)

Espinaca a la Catalan is and Andorran style spinach that is a delicious side dish for any occasion. The Espinaca went perfectly with the trout cooked on slate that we enjoyed as our main dish. This barely wilted spinach cooks up in just a couple minutes. The cooked apples and raisins adds a really nice sweetness to this dish and the pine nuts a wonderful texture.

1 sweet apple like a Golden Delicious or Fuji, peeled, cored and diced
2 Tbsp. extra-virgin olive oil
¼ cup pinenuts
¼ cup raisins
10 oz fresh baby spinach, washed and dried
sea salt

Heat up the olive oil in a large skillet to medium high. Add in the apples and cook until they are lightly browned. Add in the pine nuts stirring constantly so they don’t burn just about 30 seconds or so. Add in the raisins and stir all together. Add in the spinach and give a quick stir, remove from heat. You want the spinach to just begin to wilt, do not overcook.

Add in salt to taste and serve warm.