Catalan Spinach and Albariño

Spinach, almonds and dried apricots make a tasty trio -- perfect for keeping the resolution to eat healthier.

2012 is here and it’s a big one. I have a milestone birthday at the end of it and have begun a bucket list of new things to try and places to go.

While I didn’t make any real resolutions, I have a couple of goals for improving myself. Not things I can work on at the gym per se, but ways that I want to be happier about myself.

But of course if I could “move” around a few pounds that would make me happy too. One of the ways I hope to do that is with an item on my list: learning to skateboard.

Another is to continue a trend we started last year, which involved eating less meat, more veggies and a lot more beans on our plates. And, nuts became a much more common ingredient in our meals and as a snack.

Lucky for me, our first book of 2012 is “Almonds in the Savory Kitchen,” by Kate Washington. It is a collection of 10 tasty and pretty healthy recipes that all include almonds as a main ingredient.

I photographed it, which required cooking all of the recipes. It was like a mini-cooking class. Kate’s recipes were thorough and easy to follow, but there were several dishes I hadn’t made before.

When I read the headnote for the spinach recipe below, I thought Kate’s note was a lot of hype. And then I tried the spinach. I couldn’t stop eating it and quickly began to call it by a different name, Crack.

If you made a resolution to eat healthier this recipe will help you stay on track. Otherwise it’s just a totally delicious plate of spinach you’ll have trouble putting down after the first bite.

We’ll launch Kate’s book mid-month. If you’d like to win a free copy, sign up for our mailing list here.

Catalan Spinach with Slivered Almonds and Dried Apricots

This flavorful Spanish dish of sautéed spinach is great as part of a tapas spread or as a side dish for fish or paprika-dusted roasted chicken. That said I’ve been known to eat a whole batch of this spinach for dinner when there’s not much else in the house. It’s quick, savory and healthy.

What to drink: Albariño. This racy white wine variety from Spain offers fresh fruity flavors and enough zing to counterbalance the richness of the spinach and almonds.

Time: 10 minutes
Makes: 2 to 4 side-dish servings

1/4 cup slivered almonds
2 tablespoons olive oil
2 cloves garlic, slivered
6 dried apricot halves, cut into thin strips
3/4-pound (about 8 cups) baby spinach leaves
About 1/2 teaspoon kosher salt
Freshly ground pepper

1. In a large skillet over medium-high heat, stir the almonds until lightly toasted, 3 to 4 minutes.

2. Add the oil to the pan. When the oil is hot, stir in the garlic and apricots; cook, stirring, until garlic is beginning to brown, about 2 minutes.

3. Add the spinach a few handfuls at a time; sprinkle with 1/2 teaspoon salt and pepper to taste, and add more spinach as the leaves cook down. Stir until all the spinach is wilted, 2 to 3 minutes. Add more salt and pepper to taste. Serve hot or at room temperature.

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One thought on “Catalan Spinach and Albariño

  1. This looks sooo delicious and right up our alley!! I’ve been really into sautéed spinach with pine nuts and raisins lately, and this looks like a great way to mix that up. Can’t wait for the release of the book for more great almond recipes! Good luck with skateboarding, can’t wait to hear about those adventures :-D

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