Catalan Spinach

Catalan Spinach
4.5 from 2 ratings
I’ve had this recipe on the menu for many years on and off. Normally, I sauté spinach very quickly. However, in this recipe I suggest cooking for a longer time until the spinach is really well cooked. This is the way my friend Pilar cooked the dish for me at El Rebost de la Cartoixa, with plenty of garlic! Remembering other good times, I have tried a recipe from my friend José Andres where he added some apple – this was a really great combination and I’d recommend that depending on what you like. — José Pizarro, author of Catalonia
  • 2 tablespoon olive oil
  • 4 garlic cloves, peeled
  • 3 1/2 ounce raisins
  • 3 tablespoon pine nuts
  • 4 lb 6 oz baby spinach
  • sea salt and freshly ground black pepper
  1. Heat the oil in a pan. Add the garlic and cook for 1 minute. Add the raisins and pine nuts and cook for a minute or two until the pine nuts start to turn golden. Add the spinach and sauté until wilted and well cooked. Season and serve.
  2. Recipes excerpted with permission from Catalonia: Recipes from Barcelona and Beyond by : José Pizarro (Hardie Grant Books, 2017)