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Espinacas a la catalana is one of the most elegant and ancient vegetable dishes in Spanish cuisine, combining fresh spinach with golden raisins, toasted pine nuts, and garlic in a Moorish-influenced combination that dates back to the Arab presence in Catalonia. The raisins add bursts of sweetness that play against the slight bitterness of the spinach and the richness of the toasted pine nuts in a way that is both surprising and harmonious - a medieval flavor pairing now firmly claimed as Catalan. This preparation appears as a side dish throughout Catalonia, as a stuffing for butifarra sausage, and as a filling for savory pastries. Simple and fast to make, it elevates a humble vegetable into something truly memorable.
Prep
10 min
Cook
12 min
Total
22 min
Servings
4 srv
Difficulty
Easy
Calories
225 kcal
For 4 serving(s)
Per serving
Soak the golden raisins in warm water for 15 minutes if very dry; drain before using.
Toast pine nuts in a dry pan over medium heat until golden and fragrant, about 3 minutes; set aside.
Heat olive oil in a wide pan over medium heat and saute the thinly sliced garlic until softened but not browned.
Add the fresh spinach in large handfuls, turning with tongs as it wilts; cook until all the spinach has wilted down, about 3-4 minutes.
Add the drained raisins and toasted pine nuts; toss everything together over the heat for 1 minute.
Season generously with salt, and serve immediately as a side dish or at room temperature.
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