Spinach Recipe - Espinacas a la Catalana - Spinach with Pine Nuts and Raisins

This Spanish Spinach recipe from the Catalonia region of Spain comes together in no time. Pine nuts and Spinach are added to garlic sauteed spinach. This classic Catalan dish is a fabulous side dish for a weeknight or holiday dinner.

Are you one of those people who think that spinach (or any other veggie for that matter) can't taste good unless smothered in cream and cheese?? (I mean, not that there is anything wrong with that, but it kinda defeats the purpose, doesn't it?)

Well, leave it to us Spaniards to prove you wrong. I'm serious! We can actually make eating spinach fun and enjoyable (as we do with pretty much everything else)... and guilt-free. Don't believe me?? Check out how to make this fabulously delicious spinach recipe.

Ingredients in Catalan Spinach

• Spinach: Frozen or fresh. We made this recipe with frozen spinach. You can substitute fresh spinach for frozen.  3.5 pounds of fresh spinach is equivalent to 2 pounds of frozen spinach. 
• Olive oil: Extra virgin olive oil is best.
• Garlic: Use fresh garlic, we like grating it, but it can be minced or sliced as well.
• Raisins and Pine Nuts: Are the typical Catalan ingredients for this Spinach recipe
• Fresh Lemon: Lemon zest adds freshness to this recipe

How to Make Catalan Spinach

First sauté pine nuts and raisins in extra virgin olive oil

Set the raisins and pine nuts aside and sauté spinach with garlic and olive oil. Then combine them together and add lemon zest

Tips and Notes

1. You can substitute fresh spinach for frozen.  But you will have to use 3.5 pounds of fresh spinach which is equivalent to 2 pounds of frozen spinach. 

2. To squeeze water out of the spinach you can: either take small amounts of spinach in your hands and squeeze excess water, place the spinach in a fine mesh colander and press a large spoon against the spinach to squeeze the water, or take a clean kitchen towel, wrap the spinach and squeeze the water out.

3. Always make sure you salt the spinach after cooking it or you can end up with very salty dish.  Since the excess water from the spinach cooks out it can concentrate the amount of salt used.

4. If you would like to make this Spinach recipe ahead, make the spinach and saute raisins and pine nuts. But don't combine them until ready to heat and serve. 

Other Recipe From Spain

• Patatas bravas
• Authentic Spanish Gazpacho
• Membrillo
• Hot Chocolate Barcelona Style
• Montadito de Berenjena
• Crema Catalana
• Espinacas a la Catalana
• Pan con Tomate
• Fideua
• Romesco

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Spinach Recipe - Espinacas a la Catalana - Spinach with Pine Nuts and Raisins

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 25 minutes
• Yield: 4 cups - 8 servings 1x
• Diet: Vegan

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Description

This Spanish Spinach recipe from the Catalonia region of Spain comes together in no time. Pine nuts and Spinach are added to garlic sauteed spinach. This classic Catalan dish is a fabulous side dish for a weeknight or holiday dinner.

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp plus 2 teaspoon extra virgin olive oil
• ⅓ cup pine nuts
• 4 garlic cloves, grated or crushed
• 1 cup raisins
• 2 lbs of frozen spinach, thawed. See Note 1 for fresh spinach
• ¼-½ teaspoon salt. See Note 3
• Zest of 1 lemon

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Instructions

1. Make sure the spinach is thawed if it's not thaw it in the microwave
2. Using your hands or a fine mesh colander squeeze as much water as you can from the spinach. See Note 2
3. In a large skillet, heat 2 teaspoons of the olive oil and sauté pine nuts and raisins in the olive oil at medium heat until the pine nuts start to turn golden, stirring constantly for about a minute. Make sure you don't move away from the stove the pinenuts can easily burn. Set aside
4. Heat the remaining 2 tablespoons of the olive oil, add garlic and cook on medium heat for one minute.
5. Add spinach, mix well, and cook for about 10 minutes or until all the water that the spinach will release,  evaporates.
6. Add ¼-1/2 teaspoon of salt to taste. See Note 3
7. Add reserved pine nuts and raisins. Add lemon zest, mix well, and cook for 2-3 minutes until the pine nuts and raisins are warm.
8. Serve immediately, drizzle some additional extra virgin olive oil on the spinach, if desired.
9. See note 4 to make ahead

Notes

1. You can substitute fresh spinach for frozen.  3.5 pounds of fresh spinach is equivalent to  2 pounds of frozen spinach. 

2. To squeeze water out of the spinach you can either take small amounts of spinach in your hands and squeeze excess water, place the spinach in a fine mesh colander and press a large spoon against the spinach to squeeze the water, or take a clean kitchen towel, wrap the spinach and squeeze the water out.

3. Always make sure you salt the spinach after cooking it or you can end up with a very salty dish.  Since the excess water from the spinach cooks out it can concentrate the amount of salt used.

4. If you would like to make this Spinach recipe ahead, do not combine the pine nuts and the raisins with the spinach until ready to heat and serve. 

• Prep Time: 10
• Cook Time: 15 mins
• Category: Side
• Method: stovetop
• Cuisine: Spain

Nutrition

• Serving Size: ½ cup
• Calories: 170
• Sugar: 13
• Sodium: 163
• Fat: 8.6
• Saturated Fat: 1.2
• Unsaturated Fat: 6.5
• Trans Fat: 0
• Carbohydrates: 22.7
• Fiber: 4.7
• Protein: 5.5
• Cholesterol: 0