Andorra

Trinxat & Espinacs amb Panses i Pinyons

Trinxat 

Ingredients

 1 large bunch kale, cleaned

1 large bunch Swiss chard, greens shredded, stems reserved for another use

12 small red potatoes, peeled and cut into 1-inch cubes

2 Sweet Potatoes, peeled and cut into 1-inch cubes

1/2 cup olive oil

1 head garlic, peeled and thinly sliced

Directions

Bring a pot of salted water to a boil and add the kale and Swiss chard. Cook for 20 minutes. Add the potatoes to the pot and cook until softened, about 20 more minutes. Strain and reserve the vegetables.

Meanwhile, place the oil in a pot over medium heat. Add the garlic to the oil and remove from the heat to infuse the oil. Remove the garlic with a slotted spoon or strainer and add the strained vegetables to the pot of infused oil. Mash the vegetables until thoroughly combined, but still a bit chunky.

Espinacs amb Panses i Pinyons (Spinach with Raisins and Pine Nuts)

Ingredients

Spinach with raisins and pine nuts.
Ingredients (serves 4):
1 bunch of spinach
1/2 cup of raisins, ¾ cup pine nuts
Salt, pepper and olive oil

Directions

The dish is basically sautéed spinach in a paella dish with a splash of olive oil, raisins and pine nuts. But before this, the spinach needs to be boiled, drained, and cut into small pieces.
Toast the pine nuts in the frying pan, then add the raisins along with the oil.
When the pine nuts are browned, add the spinach, salt and pepper and stir for a short while. 

Thoughts

I have absolutely no complaints with this dish; everything was delicious!! The Trinxat was basically a fancy way of making mashed potatoes. Greens in potatoes; who would’ve thought?? I highly recommend infusing the oil with the garlic. It adds a very subtle, but apparent garlic taste. The spinach was also exceptional! The addition of the pine nuts inflated the cost of this meal, but if your pallet is what is driving you, they shouldn't be spared.