A classic recipe for spinach with pine nuts and raisins common to Spanish and other Mediterranean cuisines, this is a simple way to highlight the beloved leafy green.
The rich flavor of pine nuts and sweetness of raisins are surprising yet compatible in tandem with the spinach. Though this recipe calls for baby spinach for ease, feel free to use any other variety of spinach — just rinse well. Chard is a good substitute for spinach in this recipe.
Espinacas a la catalana is traditional recipe in Spanish cuisine, where it is believed to have Sephardic Jewish origins. Similar recipes have become standard in Italian (spinaci con pinoli e passerine) and Greek cuisines.
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 1/4 cup pine nuts
- 10 to 12 ounces baby spinach
- 1 tablespoon lemon juice
- 1/3 cup dark or golden raisins
- Salt and freshly ground pepper
- Heat the oil in a soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 1 minute, stirring frequently. Add the pine nuts and continue to sauté, stirring often, until they and the garlic are golden, about 3 minutes longer.
- Add the spinach and cover. After 1 minute, uncover and stir, then cover and cook for another minute or two, until the spinach is just wilted but still bright green. Remove from the heat.
- Stir in the lemon juice and raisins, season with salt and pepper, and serve.
Amount Per Serving: Calories: 100Total Fat: 6gSodium: 60mgCarbohydrates: 11gFiber: 3gProtein: 3g
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