The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| catalan spinach |
From Fresh From the Farmers’ Market Cookbook By Janet Fletcher
1 tablespoon dried currants
2 tablespoons pine nuts
2 bunches fresh spinach, about 2 pounds
3 tablespoons extra virgin olive oil
1 large garlic clove, minced
3 dried apricots, cut into small pieces
salt and freshly ground black pepper
Place currants in a small bowl with warm water to cover and let stand 30 minutes to soften, then drain.
Preheat oven to 325 degrees F. toast pine nuts on a baking sheet until they are golden brown and fragrant,
12-15 minutes.
Wash spinach well in a sink filled with cold water. Remove and discard thick stems, and drain leaves in a
colander. Repeat when necessary to remove all grit and drain again. Place spinach in a large pot with just
the water clinging to the leaves. Cover and cook over moderate heat, stirring occasionally, until leaves are
just wilted, about 3-5 minutes. Drain in a sieve under cold running water. Squeeze between your hands to
remove excess moisture.
Heat olive oil in a 10 inch skillet over moderate heat. Add garlic and sauté until it colors slightly, about 2
minutes. Add spinach, tossing to separate the leaves and coat them with oil. Add currants, pine nuts and
dried apricots. Toss to distribute evenly. Season with salt and pepper. Cook, stirring occasionally, until
spinach is hot throughout, 2-3 minutes. Serve immediately.
1 tablespoon dried currants
2 tablespoons pine nuts
2 bunches fresh spinach, about 2 pounds
3 tablespoons extra virgin olive oil
1 large garlic clove, minced
3 dried apricots, cut into small pieces
salt and freshly ground black pepper
Place currants in a small bowl with warm water to cover and let stand 30 minutes to soften, then drain.
Preheat oven to 325 degrees F. toast pine nuts on a baking sheet until they are golden brown and fragrant,
12-15 minutes.
Wash spinach well in a sink filled with cold water. Remove and discard thick stems, and drain leaves in a
colander. Repeat when necessary to remove all grit and drain again. Place spinach in a large pot with just
the water clinging to the leaves. Cover and cook over moderate heat, stirring occasionally, until leaves are
just wilted, about 3-5 minutes. Drain in a sieve under cold running water. Squeeze between your hands to
remove excess moisture.
Heat olive oil in a 10 inch skillet over moderate heat. Add garlic and sauté until it colors slightly, about 2
minutes. Add spinach, tossing to separate the leaves and coat them with oil. Add currants, pine nuts and
dried apricots. Toss to distribute evenly. Season with salt and pepper. Cook, stirring occasionally, until
spinach is hot throughout, 2-3 minutes. Serve immediately.
| Copyright 2008 - The Farmers Market at the X |