Description
A quick and flavorful Catalan-style spinach dish featuring tender spinach sautéed with garlic, toasted pine nuts, and sweet raisins. This vibrant side dish combines textures and tastes from lightly wilted greens, crunchy nuts, and plump raisins, finished with a drizzle of rich extra virgin olive oil.
Ingredients
Spinach
- 10 oz spinach (use baby spinach or rough chop larger leaves)
Main Ingredients
- 2 cloves garlic, finely diced (adjust size accordingly)
- 4 tbsp raisins (mix of regular and golden raisins/sultanas)
- 2 tbsp extra virgin olive oil (initial sauté)
- 1 tbsp extra virgin olive oil (for finishing, optional)
- 3 tbsp pine nuts
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Roughly chop larger-leaf spinach or use baby spinach as is. Finely dice garlic cloves. If raisins are dry, soak them in water for a couple of minutes while cooking spinach; if tender, no soaking needed.
- Wilt Spinach: Heat most of the olive oil in a medium-large skillet over medium heat. Add spinach leaves gradually, stirring and turning so wilted layers press down fresh leaves and cook evenly. Continue adding and turning until all spinach is wilted. Remove from pan and set aside.
- Toast Pine Nuts and Cook Garlic: Add the remaining olive oil to the skillet. Add pine nuts and garlic, either simultaneously or pine nuts first if they are larger. Cook for about 2 minutes, stirring frequently to gently brown pine nuts and release garlic aroma without burning. Adjust heat as needed to prevent over-browning.
- Add Raisins and Combine: Stir in the raisins and cook briefly to warm them through. Return the wilted spinach to the pan and mix everything thoroughly. Season with salt and pepper to taste, and if desired, drizzle a bit more olive oil before serving.
Notes
- Use baby spinach for convenience, or roughly chop larger leaves for even cooking.
- Soaking raisins prevents dryness and plumps them up but is optional depending on texture.
- Keep an eye on pine nuts during toasting as they brown quickly and can burn.
- This dish is best served warm as a flavorful side with grilled meats or fish.
