Catalan style spinach

I love to try new recipes. In fact, I average about 10 new recipes a week. The vast majority of the time, we like the new recipes I've made. I'm sure that's partially due to the fact that I only pick recipes I think we'll like and I alter them to fit our tastes. Every so often, a recipe will stick out from the pack. Sometimes it's a lengthy complicated recipe that's just so incredibly delicious, it's worth the time and effort. Other times, it's a simple, easily executable concept that also happens to be notable. This type of recipe makes it into our regular rotation, and usually after the first or second time through I don't even need to refer to the recipe anymore.

This Catalan style spinach from Tapas: A Taste of Spain in America is going into my regular rotation. With only five ingredients, I can make it without any fuss on a busy weeknight. A peeled, chopped apple is sauteed in a little olive oil until golden brown. A handful of pine nuts is added to the pan and cooked until golden. Next comes 10 ounches of spinach, a handful of raisins and salt to taste. The spinach releases liquid as it cooks, which in turn plumps up the raisins. That's all there is to it. Like I said, simple concept, great results.