This Spanish spinach dish from Catalonia comes together quickly and makes a delightful side for weeknights or holiday dinners. Garlic-sautéed spinach is finished with toasted pine nuts, sweet raisins and a kiss of lemon zest for a bright, balanced flavor.
If you think vegetables need heavy cream or cheese to be enjoyable, this Catalan preparation will surprise you. Simple ingredients and straightforward technique highlight spinach’s natural flavor while adding texture and sweetness from pine nuts and raisins. The result is light, satisfying and naturally vegan.
Ingredients in Catalan Spinach
- Spinach: Fresh or frozen. This recipe uses frozen spinach. Use about 3.5 pounds fresh to equal 2 pounds frozen.
- Olive oil: Extra virgin olive oil is recommended.
- Garlic: Fresh garlic works best; grate, mince or slice to taste.
- Raisins and pine nuts: Traditional Catalan pairings that add sweetness and crunch.
- Lemon: Zest adds brightness and a fresh finish.
How to Make Catalan Spinach
Begin by toasting the pine nuts and warming the raisins in olive oil. Remove them once the pine nuts turn golden to avoid burning.
Sauté garlic in the remaining oil, then add the spinach and cook until the liquid released by the greens has evaporated. Combine the spinach with the reserved pine nuts and raisins, stir in lemon zest, heat briefly and serve.
Tips and Notes
1. Fresh spinach can replace frozen; plan on roughly 3.5 pounds fresh for every 2 pounds frozen.
2. Remove excess water after cooking: squeeze handfuls by hand, press spinach in a fine mesh colander with a spoon, or wrap in a clean kitchen towel and wring out the moisture.
3. Salt the spinach after it cooks. Because the greens release and then evaporate water, adding salt before finishing can concentrate the saltiness.
4. To make this ahead: cook the spinach and toast the pine nuts/raisins separately, then combine and warm just before serving.
Other Recipe From Spain
- Patatas bravas
- Authentic Spanish Gazpacho
- Membrillo (quince paste)
- Hot Chocolate Barcelona Style
- Montadito de Berenjena
- Crema Catalana
- Espinacas a la Catalana
- Pan con Tomate
- Fideuà (Spanish noodle paella)
- Romesco
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Spinach Recipe – Espinacas a la Catalana – Spinach with Pine Nuts and Raisins
5 from 1 review
- Author: Vicky Cohen and Ruth Fox
- Total Time: 25 minutes
- Yield: 4 cups – 8 servings
- Diet: Vegan
Description
This Catalan spinach recipe is quick to prepare. Garlic-sautéed spinach is brightened with lemon zest and combined with toasted pine nuts and raisins to create a flavorful, versatile side dish.
Ingredients
- 2 tbsp plus 2 tsp extra virgin olive oil
- 1/3 cup pine nuts
- 4 garlic cloves, grated or crushed
- 1 cup raisins
- 2 lbs frozen spinach, thawed (see note for fresh substitution)
- 1/4–1/2 teaspoon salt, to taste
- Zest of 1 lemon
Instructions
- Thaw the spinach if using frozen.
- Squeeze out as much water as possible using your hands, a fine mesh colander and spoon, or a clean kitchen towel.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add pine nuts and raisins and sauté, stirring constantly, until the pine nuts turn golden (about 1 minute). Watch carefully to prevent burning. Remove and set aside.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add garlic and cook over medium heat for 1 minute.
- Add the spinach, mix well and cook for about 10 minutes, or until the liquid released by the greens evaporates.
- Season with 1/4 to 1/2 teaspoon salt to taste.
- Return the pine nuts and raisins to the skillet, add lemon zest, mix and cook 2–3 minutes until warmed through.
- Serve immediately, drizzling a little extra virgin olive oil over the top if desired.
- If preparing ahead, keep the spinach and the toasted nuts/raisins separate until ready to reheat and serve.
Notes
1. Fresh spinach can be used instead of frozen; use approximately 3.5 pounds fresh to replace 2 pounds frozen.
2. To remove moisture, squeeze handfuls, press in a fine mesh colander with a spoon, or wring the spinach in a clean towel.
3. Salt after cooking so the evaporated liquid does not concentrate the saltiness.
4. To make ahead, keep toasted pine nuts and raisins separate from the cooked spinach and combine when reheating to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Stovetop
- Cuisine: Spain
Nutrition
- Serving Size: 1/2 cup
- Calories: 170
- Sugar: 13 g
- Sodium: 163 mg
- Fat: 8.6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 4.7 g
- Protein: 5.5 g
- Cholesterol: 0 mg