Stewed Spinach and Apples
- 2 lb spinach
- 1 lb rennet apples
- ¼ cup raisins
- 5 oz shallots
- 2 tablespoons butter
- ½ lemon
- 1 tablespoon olive oil
- salt to taste
- ground pepper to taste
Soak the raisins in warm water.
Clean the fresh spinach, washing it a couple of times under running water and removing any dirt.
Peel the shallots and finely dice, then sauté them in a pan with 1 tbsp butter and a 1 tbsp olive oil.
Core the apples without removing the peel and set one apple aside. Dice all but one apple and add diced apple to the pan with the shallot.
Add the raisins, drained, and the spinach.
Season with salt, cover and stew over medium heat for 7 minutes: after this time, season with the grated peel of ½ lemon.
In a separate pan, sauté 1 tbsp butter. Add the remaining apple, thinly sliced.
Serve the spinach on individual plates and finish with sliced apple and ground pepper.
The apple is a very versatile fruit and can be used to make both sweet and savory recipes. The apple is also the protagonist of many myths, legends and stories, including those of the Trojan War, the “forbidden fruit” of the Garden of Eden, the discovery of the gravitational force by Isaac Newton in the Middles Ages, and its symbolic meaning in of the city of New York, also known as the Big Apple.
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