espinacas catalana

As the springtime rain clouds christen Paris with its April showers, the markets are revitalized with spring vegetables.  We made it through another season of root vegetables, my friends!  I’ve eaten enough carrots this winter to replace a spray tan.  Nevertheless, thank heavens I found this gorgeous red baby spinach from the market that I couldn’t resist whipping up one of my favorite, protein-packed anti-recipe recipes, espinacas catalana.  Although guilty of a gringo touch, I do a quick sauté of spinach, fresh garlic (another springtime treasure!), chickpeas, almonds and raisins, christened generously with good extra-virgin olive oil.  I am equally interested reinterpreting this with kale when its springtime crop reaches the City of Light.

Bon app’, everybody!

Charlotte Brunet photo – Jessie Kanelos Weiner style

. . . . .

Facebook / Twitter / Pinterest



  1. thefrancofly says:

    Sounds delicious, Heather! Bon app’

  2. thefrancofly says:

    Being green & looking orange! Living the dream.

  3. agreed agreed. the market definitely had a different buzz to it yesterday! if only the spray tan from the carrots actually showed up (especially for that pale pink bridesmaid dress i’ll be wearing in just a few weeks!)

  4. Oh this made me laugh because I just thought today that I can NOT eat more butternut squash until say…October. And I did a big ‘ol splurge at the market today and bought everything green I could get my hands on! Actually, my salad was not so different–roquette and chour rouge with chick peas, tomato and basil!

Leave a Reply