This Catalan classic is a simple recipe for sautéed spinach with pine nuts and raisins. If you need your dose of greens, this is a recipe for you! Enjoy this healthy side dish with other Spanish dishes for a wonderful lunch or dinner.
If you love spinach, don't miss these recipes for espinacas con garbanzos and sautéed spinach with garlic and lemon.
Introduction
One of the most frustrating food myths about Spain is "it's not a good place for vegetarians!" I hear it all the time--and I get it. Spanish cuisine is all about meat and seafood. There are more ways to eat pork in this country than you ever thought possible! Any good tapas bar will be serving at least a dozen pork dishes, alongside delicious fish, lamb, and (in some parts) beef and bull.
But as a vegetarian myself, I can tell you that Spain is a great country to not eat meat in! There are so many delicious veggies grown here—it's not for nothing that Spain is known as the 'vegetable garden of Europe'. With so much sunshine and fertile soil, you can grow almost anything! I love chowing down on dishes made with fresh and sweet tomatoes, earthy mushrooms, and all manner of classic rice recipes.
But my favorite veggie of all is spinach. This often underwhelming leafy green is used in some of the most delicious vegetarian Spanish recipes; from Andalusia's espinacas con garbanzos (spinach with chickpeas) to my personal fave, spinach with pine nuts and raisins. Let's dive into the recipe for one of my favorite vegetarian tapas in Spain!
Ingredients
Wondering what you need for mixing up this healthy espinacas a la catalana? Here's the key ingredients you need to start cooking!
- Spinach: I recommend using baby spinach, as it's easier to clean and typically has a milder flavor.
- Pine Nuts: I love the crunch of toasted pine nuts in this dish!
- Raisins: These add an unexpected burst of sweetness to the spinach.
- Garlic: This will add a wonderful punch and flavor that goes beautifully with the spinach.
See recipe card for full information on ingredients and quantities.
Variations
I also love how adaptable this espinacas a la catalana recipe is!
- Want to add some meat? Some thin strips of bacon or jamón will give it a real salty, umami kick.
- Need some more tang? Some pickles or capers might liven it up for you!
How to Make Spinach with Pine Nuts and Raisins
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Put the raisins in a small bowl and cover with water, then set aside to rehydrate while you're cooking the other parts of the dish. (image 1)
- Clean the spinach and trim off the stems, then put in a pot with some salt and water and cook until wilted, about 3-4 minutes. (image 2)
- Strain the spinach in a colander, then squeeze with your hands to remove excess water. (image 3)
- Dry toast the pine nuts in a skillet over medium-low heat until golden brown, stirring constantly. Then, immediately pour the nuts into a bowl and set aside. (image 4)
- Add the olive oil to the skillet, then add the sliced garlic and cook until it's lightly golden. (image 5)
- Drain the raisins, then add them along with the wilted spinach and cook until the excess water has evaporated. (image 6)
- Add the toasted pine nuts and stir well. (image 7)
- Remove the pan of spinach from the heat and season to taste with salt, pepper, and olive oil. Enjoy right away! (image 8)
Recipe FAQs
This Spanish spinach with pine nuts and raisins (aka espinacas a la catalana) comes from Catalonia. It's part of Spain's rich Jewish heritage, and you'll see similar Sephardic recipes across the Mediterranean. In Italy, it's called spinaci con pinoli e passerine, and it also pops up in Greek and Turkish cuisine.Â
Soaking the raisins in warm water briefly softens them and enhances their sweetness. This is optional, but I recommend doing it, as it softens them and makes them juicier.
Although the spinach is wilted in a small amount of water, you can drain out more liquid by pouring it into a colander to allow it to drain. Then, you can squeeze out more water with your hands before adding it to the other ingredients. I recommend cooking the espinacas a la catalana long enough to help any remaining liquid evaporate.
This Spanish spinach dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to preserve the texture and flavor.
Serve
Spanish spinach with raisins and pine nuts is a delicious plate of food, perfect for a light meal, appetizer, or as a side dish alongside meat, fish, or more veggies! I recommend serving it along with other favorites like Catalan fish stew, Catalan chicken and shrimp, or fricandó (beef stew). Round out your meal with a glass of tinto de verano!
Expert Tips
- For best results, I like to use baby spinach leaves. Apart from being way easier to clean (always a plus), the leaves are also a bit sweeter and have a slightly less coarse texture.
- Pine nuts can go from golden brown to burned in a scarily short period of time, so make sure to watch them like a hawk.
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Spinach with Pine Nuts and Raisins (Espinacas a la Catalana)
Ingredients
- 2 ½ pounds fresh baby spinach leaves
- ½ teaspoon sea salt
- ½ cup water
- â…“ cup golden raisins
- 2 tablespoons extra virgin olive oil plus more to serve
- â…“ cup pine nuts
- 2 cloves garlic finely sliced
- salt to taste
- black pepper to taste
Instructions
- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
- To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
- Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
- Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
- Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
- Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
- Add the pine nuts back into the pan and stir to combine everything.
- Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.
Notes
- For best results, I like to use baby spinach leaves. Apart from being way easier to clean (always a plus), the leaves are also a bit sweeter and have a slightly less coarse texture.Â
- Pine nuts can go from golden brown to burned in a scarily short period of time, so make sure to watch them like a hawk.
Nutrition
Photography by Giulia Verdinelli
Elaine Sun
This sounds simple, amazing and healthy. I am going to give it a try. Thanks!