Spanish

Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins)

Name: Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins)
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 cups fresh spinach; 1/3 cup raisins; 1/4 cup pine nuts; 3 garlic cloves; 3 tbsp olive oil; 1/2 tsp salt

Carmen @carmen_sevilla

Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Medium Heart healthy Diabetic friendly Low sodium Low carb Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

8 cups fresh spinach
1/3 cup raisins
1/4 cup pine nuts
3 garlic cloves
3 tbsp olive oil
1/2 tsp salt

How to cook it

Cover the raisins with warm water and let them plump for 10 minutes, then drain.
Toast the pine nuts in a dry skillet over low heat for 2 to 3 minutes, watching closely so they turn golden without burning, then set them aside.
Heat the olive oil in a wide pan and fry the sliced garlic until just golden, about 1 minute.
Add the spinach in batches, stirring until each addition wilts down before adding the next, about 5 minutes total.
Stir in the plumped raisins and toasted pine nuts, season with the salt, and serve warm as soon as the spinach is glossy and tender.

Watch how to cook Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins)

Someone making it start to finish, so you can see what the steps look like.

Espinacas a la catalana Play the video

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins) carries tree nuts. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	Yes	Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 180 kcal
Protein: 4 g
Carbs: 14 g
Fat: 12 g
Fiber: 4 g
Sugar: 9 g
Sodium: 300 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Espinacas a la Catalana (Catalan Spinach with Pine Nuts and Raisins) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.