Spinach With Raisins and Pine Nuts (Espinacs a La Catalana)
Ready In: 25 mins
Serves: 4
Ingredients
- 6 tablespoons raisins (golden or dark)
- 2 bunches fresh spinach, tough stems removed
- 4 tablespoons fragrant extra virgin olive oil
- 8 whole small peeled garlic cloves, lightly mashed
- 5 tablespoons pine nuts
- coarse salt & freshly ground black pepper (kosher or sea)
Directions
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
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