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

This Spanish Spinach recipe from the Catalonia region of Spain comes together in no time. Pine nuts and Spinach are added to garlic sauteed spinach. This classic Catalan dish is a fabulous side dish for a weeknight or holiday dinner.

📝 Ingredients

• 2 tbsp plus 2 tsp extra virgin olive oil
• 1/3 cup pine nuts
• 4 garlic cloves, grated or crushed
• 1 cup raisins
• 2 lbs of frozen spinach, thawed. See Note 1 for fresh spinach
• 1/4-1/2 tsp salt. See Note 3
• Zest of 1 lemon

👨‍🍳 Instructions

1. 1Make sure the spinach is thawed if it's not thaw it in the microwave
2. 2Using your hands or a fine mesh colander squeeze as much water as you can from the spinach. See Note 2
3. 3In a large skillet, heat 2 teaspoons of the olive oil and sauté pine nuts and raisins in the olive oil at medium heat until the pine nuts start to turn golden, stirring constantly for about a minute. Make sure you don't move away from the stove the pinenuts can easily burn. Set aside
4. 4Heat the remaining 2 tablespoons of the olive oil, add garlic and cook on medium heat for one minute.
5. 5Add spinach, mix well, and cook for about 10 minutes or until all the water that the spinach will release, evaporates.
6. 6Add 1/4-1/2 teaspoon of salt to taste. See Note 3
7. 7Add reserved pine nuts and raisins. Add lemon zest, mix well, and cook for 2-3 minutes until the pine nuts and raisins are warm.
8. 8Serve immediately, drizzle some additional extra virgin olive oil on the spinach, if desired.
9. 9See note 4 to make ahead