European
Spain - Vegetarian
Espinacas a la Catalana con Pasas y Piñones
Chef's Menu Description
Catalonia's historic medieval side dish: fresh leaf spinach wilted in fruity olive oil with golden garlic slivers, plump sweet raisins, and toasted Mediterranean pine nuts.
Ingredients
- • 600g fresh leaf spinach, washed and stems trimmed
- • 40g pine nuts (piñones mediterráneos)
- • 40g golden sultanas/raisins, soaked in warm water for 15 minutes
- • 3 tbsp Spanish extra virgin olive oil
- • 3 cloves garlic, thinly sliced
- • Flaky sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Toast pine nuts in a dry wide skillet over medium heat for 2-3 minutes, tossing constantly until golden and fragrant. Remove to a bowl.
2
Phase 2
Add olive oil to the skillet. Sauté sliced garlic over medium-low heat for 2 minutes until pale golden. Drain raisins and add to the pan, cooking for 1 minute until plump.
3
Phase 3
Add fresh spinach in batches, tossing over medium-high heat for 3-4 minutes until wilted and vibrant green. Season with sea salt and black pepper.
4
Phase 4
Toss toasted pine nuts back into the skillet, mix gently, and serve immediately warm as a delicious Catalan contorno.