An addictive mélange of spinach, garlic, raisins, pine nuts, and good olive oil, this is one of the best-known Catalan dishes. Its uses in the Catalan kitchen are many—in croquettes or egg tortillas, as a topping for cocas (flatbreads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole.
Beverage pairing: A refreshing glass of cava, a sparkling wine from the Catalonia region of Spain, will provide the perfect balance to this sweet, nutty, and savory dish. Because of the slight bitterness of the spinach, you will want to avoid wines with high alcohol levels or too much oak. The NV Sumarroca Cava is a sure bet.