Catalan Sautéed Spinach with Raisins and Pine Nuts
This Catalan Sautéed Spinach with Raisins and Pine Nuts is a vibrant and delightful dish that pairs the earthy flavors of fresh spinach with the sweet, chewy texture of raisins and the crunch of toasted pine nuts. The garlic adds an aromatic depth, while high-quality extra virgin olive oil rounds out the flavors beautifully, making this dish not only easy to prepare but utterly addictive. Originating from Catalonia, this versatile recipe shines as a side dish, a filling for savory pastries, or even as a sophisticated topping for flatbreads. Enjoy it as a delightful breakfast on toast with poached eggs, or let it serve as a comforting accompaniment to your favorite protein. This recipe can also be easily adapted to include other greens, such as chard or escarole, ensuring that you can make the most of seasonal produce.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Raisins
6 tablespoons (soaked in hot water, drained and dried)
Fresh Spinach
2 bunches (tough stems removed, rinsed)
Extra Virgin Olive Oil
4 tablespoons (fragrant)
Garlic Cloves
8 whole (peeled and lightly mashed)
Pine Nuts
5 tablespoons (toasted)
Coarse Salt
to taste
Black Pepper
to taste (freshly ground)
Instructions
1
Begin by soaking the raisins in a small bowl. Cover them with very hot water and let them plump up for 10 to 15 minutes. Once soaked, drain the raisins well and pat them dry with paper towels. Set aside.
2
Rinse the fresh spinach thoroughly but do not drain. Place the rinsed spinach in a large saucepan over medium heat. Cover the pan and allow the spinach to wilt in the moisture clinging to its leaves for about 4 to 5 minutes, stirring a couple of times.
3
Once wilted, transfer the spinach to a colander. Using the back of a spoon, press down to squeeze out excess moisture. Roughly chop the drained spinach and set aside. This step can be done in advance; the spinach can be prepared several hours ahead up to this point.
4
In a large skillet or wok, heat the extra virgin olive oil over low heat. Add the lightly mashed garlic cloves, pine nuts, and soaked raisins. Sauté the mixture until the pine nuts and garlic turn a light golden color, which should take around 3 to 5 minutes.
5
Increase the heat to medium, then add the coarsely chopped spinach to the skillet. Stir the combination well and cook for an additional minute to ensure that all ingredients are evenly coated and heated through. Season with coarse salt and freshly ground black pepper to taste.
6
Transfer the sautéed spinach mixture to a serving bowl and serve warm, enjoying it alongside your favorite main dishes or as a standout meal on its own.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in Catalan Sautéed Spinach?
The main ingredients are fresh spinach, raisins, pine nuts, garlic cloves, extra virgin olive oil, coarse salt, and black pepper.
Where does this spinach recipe originate?
This recipe originates from Catalonia.
How long should I soak the raisins before cooking?
You should soak the raisins in very hot water for 10 to 15 minutes to let them plump up.
Do I need to dry the raisins after soaking?
Yes, after soaking, you should drain the raisins well and pat them dry with paper towels.
How do I wilt the fresh spinach?
Rinse the spinach and place it in a large saucepan over medium heat while still wet; cover and cook for 4 to 5 minutes until wilted.
Should I add extra water to the pan when wilting the spinach?
No, the spinach should wilt using only the moisture clinging to its leaves after rinsing.
What should I do once the spinach is wilted?
Transfer it to a colander and use the back of a spoon to press out any excess moisture.
When should I chop the spinach?
The spinach should be roughly chopped after it has been wilted and drained of excess water.
Can I prepare the spinach in advance?
Yes, the spinach can be prepared and drained several hours ahead of time.
What is the first step in the skillet?
Heat extra virgin olive oil over low heat and add the garlic, pine nuts, and raisins.
How should the garlic cloves be prepared?
The garlic cloves should be peeled and lightly mashed.
How long should I sauté the pine nuts and garlic?
Sauté them for about 3 to 5 minutes until they turn a light golden color.
When do I add the chopped spinach to the skillet?
Add the spinach once the pine nuts and garlic have reached a light golden color.
How long do I cook the final mixture?
Cook for about one additional minute after adding the spinach to ensure everything is heated through and coated.
How should I season the Catalan spinach?
Season the dish with coarse salt and freshly ground black pepper to taste.
What type of oil is recommended for this recipe?
High-quality extra virgin olive oil is recommended for the best flavor.
How many garlic cloves are used?
This recipe calls for 8 whole garlic cloves.
Can I use other greens besides spinach?
Yes, you can adapt this recipe to use other greens such as chard or escarole.
What are some serving suggestions for this dish?
It can be served as a side dish, a filling for savory pastries, a topping for flatbreads, or on toast with poached eggs.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
How much spinach do I need?
The recipe requires 2 bunches of fresh spinach with the tough stems removed.
How many pine nuts are used?
The recipe uses 5 tablespoons of pine nuts.
How many raisins are needed?
The recipe calls for 6 tablespoons of raisins.
What temperature should I use for the skillet initial sauté?
Use low heat for the initial sauté of garlic, nuts, and raisins, then increase to medium when adding spinach.
What is the flavor profile of this dish?
It is a balance of earthy spinach, sweet raisins, aromatic garlic, and crunchy pine nuts.
Is this recipe considered quick to make?
Yes, it is tagged as a quick and easy recipe.
Can this be eaten for breakfast?
Yes, it is suggested as a delightful breakfast when served on toast with poached eggs.
How many total ingredients are in this recipe?
There are 7 total ingredients listed.
What is the texture of the dish?
The dish features a mix of tender wilted greens, chewy raisins, and crunchy toasted nuts.
Should the garlic be minced?
No, the instructions specify using whole cloves that have been lightly mashed.