🛒 Ingredients
- 500g fresh or frozen spinach
- 50g pine nuts
- 50g sultana raisins
- 2 cloves garlic
- extra virgin olive oil
- salt and pepper
👨🍳 Step-by-step instructions
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Soak the raisins in warm water for 10 minutes. Drain.
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Toast the pine nuts in a dry pan until lightly browned.
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Sauté the sliced garlic in oil until golden.
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Add the spinach and sauté until it wilts.
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Add the drained raisins and pine nuts. Sauté for 2 minutes. Adjust the seasoning.
💡 Chef's tip
Spinach releases a lot of water: add it in batches so each addition reduces before the next goes in. Use large-leaf fresh spinach, not the pre-washed baby variety — it holds up better in the pan.
📝 Our take
Catalan spinach often outshines the main course it is supposed to accompany. The raisins deliver a punctual sweetness that contrasts with the spinach's gentle bitterness, the pine nuts provide crunch, and the garlic provides depth. The balance seems casual but it is not — centuries of refinement in the Catalan kitchen.
🍷 Wine & food pairing
A fresh Penedès white, especially a Xarelo. Brut nature Cava also pairs well if serving this as part of a festive meal.
Suggested wine: Brut Cava or Catalan white Xarel·lo
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