Spinach with Raisins and Pine Nuts

Name: Spinach with Raisins and Pine Nuts
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 5 to 6 tablespoons golden or dark raisins; 2 packages, each 10 ounces, of fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded; 3 to 4 tablespoons fragrant extra-virgin olive oil; 6 to 8 garlic cloves, peeled whole and lightly smashed; 5 tablespoons pine nuts; Coarse salt (kosher or sea) and freshly ground peppercorns

Spinach Spanish Healthy Vegan Vegetarian Side Dish Vegetables Easy

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4 servings Easy

Total: 15 mins Active: 15 mins

13 Ratings

Ingredients (6)

5 to 6 tablespoons golden or dark raisins
2 packages, each 10 ounces, of fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 garlic cloves, peeled whole and lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground peppercorns

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Nutritional Information

Calories255
Fat19.65g
Saturated fat2.25g
Trans fat
Carbs18.62g
Fiber4.23g
Sugar8.51g
Protein6.28g
Cholesterol
Sodium115.02mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

Check out more tips on how to buy, clean, and prepare spinach.

from: The New Spanish Table by Anya von Bremzen

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Instructions

1Place 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.
2Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 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.)
3Heat 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 the garlic are light golden, 3 to 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.

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.

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