Sweet-and-Sour Catalan Spinach

Sweet-and-Sour Catalan Spinach
Photo by Petrina Tinslay


  • 2.5 pound(s) baby spinach
  • 0.5 cup(s) sherry vinegar
  • 1 shallot
  • Salt and freshly ground pepper
  • 1 tablespoon(s) canola oil
  • 0.25 cup(s) pine nuts
  • 1 tablespoon(s) honey
  • + 3 more ingredients
    • 0.25 cup(s) currants
    • 1 thyme sprig
    • 3 tablespoon(s) extra-virgin olive oil

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 s...

View full recipe at Food & Wine


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