{"id":746,"date":"2018-10-21T17:20:15","date_gmt":"2018-10-21T17:20:15","guid":{"rendered":"https:\/\/cuisinetkt.com\/?p=746"},"modified":"2023-08-24T11:03:21","modified_gmt":"2023-08-24T11:03:21","slug":"epinards-a-la-catalane-aux-haricots","status":"publish","type":"post","link":"https:\/\/cuisinetkt.com\/?p=746","title":{"rendered":"Epinards \u00e0 la catalane aux haricots blancs ou pois chiches"},"content":{"rendered":"<p>Rapide, facile, \u00e9conomique, sain et bon! Cette version maison des traditionnels \u00e9pinards \u00e0 la catalane \u00e0 tout pour plaire. Seul d\u00e9faut, pour faire plus d&rsquo;une portion \u00e0 la fois, il faut un wok ou une grande sauteuse. A d\u00e9faut, prendre la po\u00eale la plus grande possible et proc\u00e9der par \u00ab\u00a0batches\u00a0\u00bb.<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>un paquet de feuilles d&rsquo;\u00e9pinards ou une botte d&rsquo;\u00e9pinards frais, lav\u00e9s et coup\u00e9s.<\/li>\n<li>des haricots blancs cuits en pot, ou qu&rsquo;on aura fait tremper et cuire \u00e0 la cocotte-minute auparavant. Ou des pois chiches, qui s&rsquo;accordent aussi \u00e0 merveille avec les \u00e9pinards.<\/li>\n<li>une poign\u00e9e de pignons<\/li>\n<li>une poign\u00e9e de raisins secs<\/li>\n<li>une pinc\u00e9e de sel.<\/li>\n<li>2c d&rsquo;huile d&rsquo;olive<\/li>\n<\/ul>\n<h2>Pr\u00e9paration (5mn)<\/h2>\n<p>Faire chauffer l&rsquo;huile dans le wok ou la sauteuse, ajouter les feuilles d&rsquo;\u00e9pinards. Saler un peu, attention, pas trop, le volume est trompeur. <span style=\"display: inline !important; float: none; background-color: transparent; color: #333333; cursor: text; font-family: -apple-system,BlinkMacSystemFont,'Segoe UI',Roboto,Oxygen-Sans,Ubuntu,Cantarell,'Helvetica Neue',sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.4px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Remuer sans cesse avec une spatule en bois.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-736\" src=\"https:\/\/cuisinetkt.com\/wp-content\/uploads\/2018\/10\/wok-epinards-e1540142446940.jpg\" alt=\"\u00e9pinards \u00e0 la catalane au wok\" width=\"700\" height=\"525\"><\/p>\n<p>&nbsp;<\/p>\n<p>Si la po\u00eale est trop petite, mettre seulement une partie des \u00e9pinards, puis ajouter le reste quand la premi\u00e8re partie diminue de volume.<\/p>\n<p>D\u00e8s que les \u00e9pinards commencent \u00e0 r\u00e9duire, ajouter les pignons et les raisins secs, puis les haricots ou pois chiches cuits.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-730\" src=\"https:\/\/cuisinetkt.com\/wp-content\/uploads\/2018\/10\/epinards-a-la-catalane-e1540142509265.jpg\" alt=\"\u00e9pinards \u00e0 la catalane\" width=\"700\" height=\"525\"><\/p>\n<p>Remuer 2mn de plus pour tout soit bien chaud. C&rsquo;est pr\u00eat!<\/p>\n<p>Variation: si on omet les pois chiches ou haricots, on obtient un plat plus l\u00e9ger parfait en accompagnement.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rapide, facile, \u00e9conomique, sain et bon! Cette version maison des traditionnels \u00e9pinards \u00e0 la catalane \u00e0 tout pour plaire. Seul d\u00e9faut, pour faire plus d&rsquo;une portion \u00e0 la fois, il&#8230; <a class=\"read-more\" href=\"https:\/\/cuisinetkt.com\/?p=746\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,26,4,28],"tags":[30,39],"class_list":["post-746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sans-four","category-vegan","category-vegetarien","category-vite-fait","tag-epinards","tag-haricots"],"_links":{"self":[{"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/posts\/746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=746"}],"version-history":[{"count":3,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/posts\/746\/revisions"}],"predecessor-version":[{"id":937,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/posts\/746\/revisions\/937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=\/wp\/v2\/media\/731"}],"wp:attachment":[{"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisinetkt.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}