Spinach Recipe - Espinacas a la Catalana - Spinach with Pine Nuts and Raisins

Ingredients

• 40 ml (2 tbsp plus 2 tsp)extra-virgin olive oil
• 50 g (1/3 cup)pine nuts
• 4garlic cloves, grated or crushed
• 150 g (1 cup)raisins
• 907 g (2 lb)frozen spinach, thawed
• 1/4–1/2 tspsalt
• Zest of 1lemon

Instructions

1. 1

   Thaw the spinach

   If the spinach is still frozen, thaw it in the microwave.

2. 2

   Squeeze it dry

   Use your hands or a fine-mesh colander to press out as much water from the spinach as possible.

3. 3

   Toast the additions

   Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Stir the pine nuts and raisins constantly for about 1 minute, until the nuts begin to turn golden. Keep watch, as pine nuts can burn quickly, then set the mixture aside.

4. 4

   Cook the garlic

   Heat the remaining 2 tablespoons of olive oil in the skillet. Add the garlic and cook over medium heat for 1 minute.

5. 5

   Cook the spinach

   Add the spinach, mix well and cook for about 10 minutes, or until the water released by the spinach has evaporated.

6. 6

   Season to taste

   Add 1/4–1/2 teaspoon of salt, adjusting to taste.

7. 7

   Finish the dish

   Return the pine nuts and raisins to the skillet. Add the lemon zest, mix well and cook for 2–3 minutes, until the nuts and raisins are warm.

8. 8

   Serve immediately

   Serve at once, with an additional drizzle of extra-virgin olive oil if desired.

9. 9

   Make it ahead

   For make-ahead guidance, refer to note 4 in the original recipe.

What is Espinacas a la Catalana?

Espinacas a la Catalana is a Catalan preparation of spinach, commonly paired with pine nuts and raisins. The combination brings together tender greens, toasted nuts and little pockets of sweetness.

This version uses frozen spinach for convenience and finishes the dish with lemon zest. Squeezing the spinach well and cooking off its remaining moisture helps the flavours stay concentrated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 6g protein, 23g carbs, 9g fat.

The spinach and raisins provide most of the carbohydrates, while olive oil and pine nuts contribute much of the fat. Pine nuts also add some protein, though this side dish is not a major protein source; balance the plate with a protein-rich main and a plain grain or potatoes if you want a more substantial meal.

Why frozen spinach works

Frozen spinach: Thaw it before cooking, then squeeze out as much water as you can. This gives you more control over the finished texture and prevents excess liquid collecting in the pan.

Fresh spinach: The recipe refers to a note for adapting it, but that guidance was not provided here. Follow the original publisher’s note if you want to use fresh leaves.

Toast the pine nuts carefully

Pine nuts: Warm them with the raisins in a little oil, stirring constantly for about a minute. Their colour can change quickly, so stay by the pan and take them off the heat as soon as they begin to turn golden.

Cook away the moisture

Spinach: Once it is added to the garlic, cook it for about 10 minutes, stirring and allowing the water it releases to evaporate. The exact time can vary with how thoroughly the spinach was squeezed and how wide your skillet is.

Doneness: Look for spinach that is hot and no longer watery before adding the pine nut and raisin mixture.

Balance the seasoning

Salt: Start within the recipe’s range of 1/4–1/2 teaspoon and taste before adding more. The spinach’s moisture and the sweetness of the raisins can affect how much seasoning feels right.

Lemon: Add the zest near the end, as directed, so its fresh citrus aroma remains noticeable alongside the garlic and toasted nuts.

Serve it alongside

As a side: Serve the spinach straight from the pan with grilled or roasted fish, chicken or other savoury mains. It also works as part of a spread of vegetable dishes.

For a fuller plate: Pair it with a source of protein and a plain grain or potatoes; the spinach’s raisins already add a sweet note.

Recipe notes & tips

• Thaw the spinach fully before squeezing it to remove more water.
• Press the spinach firmly in a fine-mesh colander or with clean hands.
• Keep stirring the pine nuts and raisins, and do not leave the skillet unattended.
• Let the spinach cook until its released water has evaporated before seasoning.
• Taste before using the full amount of salt.
• Add the optional finishing drizzle of olive oil just before serving.

Variations

• Add black pepper: Grind a little over the spinach at the end.
• Use fresh spinach: Follow the fresh-spinach instructions in the original recipe’s note.
• Adjust the raisins: Use fewer for a less sweet balance.
• Add extra lemon: Serve with a little lemon juice alongside for a brighter finish.
• Serve with bread: Offer crusty bread to accompany the warm spinach.

Common mistakes to avoid

• Leaving water in the spinach: Squeeze it thoroughly before cooking so the skillet does not become watery.
• Walking away from the pine nuts: Stir them constantly and remove them as soon as they start turning golden.
• Adding the spinach too soon: Cook the garlic for 1 minute first, as directed, so it has time to flavour the oil.
• Stopping while the spinach is wet: Continue cooking for about 10 minutes, until its released water evaporates.
• Adding too much salt at once: Begin with 1/4 teaspoon, taste, then adjust within the stated range.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a skillet or microwave until hot; add a small splash of water only if the spinach seems dry.

Frequently asked questions