Sweet-and-Sour Catalan Spinach

By MJH

This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that's drizzled on top.

Ingredients

• 1 tablespoon canola oil
• 1 shallot, minced
• 1/2 cup sherry vinegar
• 1 thyme sprig
• 1 tablespoon honey
• 1/4 cup pine nuts
• 2 1/2 pounds baby spinach
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1/4 cup currants

Details

Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Step1:
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.

Step2:
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.

Step3:
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.

Step4:
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.

Make Ahead The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the spinach. The pine nuts can be stored in an airtight container for up to 3 days.