“Picos de Europa – Mid Morning,” 4 ¼” x 7” , photo gravure, monotype, 2008

Levy, Shirley

Spinach Catalan Style

olive oil
4-6 garlic cloves sliced fine
handful of piñon nuts
1 pound washed, spun dry baby spinach
handful of raisins, jumbo golden
Heat oil in large sauté pan.
Add garlic when oil sizzles.
Add pine nuts.
Sauté till golden.
Add all spinach. Move pan about quickly for a minute or two.
Lower heat. Add raisins.
Cover and steam till all spinach is wilted – a minute or two.
Add salt as desired.
Serve hot or cold. Raisins plump up if dish has a resting period.