Best 6 Spinach With Raisins And Pine Nuts Espinacs A La Catalana Recipes

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# **Spinach with Raisins and Pine Nuts (Espinacs a la Catalana)**

## **Introduction**

Spinach with raisins and pine nuts, known as espinacs a la catalana in Spanish, is a traditional Catalan dish made with fresh spinach, raisins, pine nuts, and garlic. This simple yet flavorful dish is a staple of Catalan cuisine and is often served as a side dish or as part of a larger meal. The combination of sweet and savory flavors, along with the crunchy texture of the pine nuts, makes this dish a delight for the senses. In this article, we will explore the history, variations, and health benefits of espinacs a la catalana, as well as provide two delicious recipes for you to try at home: the classic Catalan-style recipe and a modern twist with a creamy sauce.

## **Recipes:**

### **1. Classic Catalan Spinach with Raisins and Pine Nuts:**

* This recipe stays true to the traditional Catalan method of cooking spinach, using simple ingredients to create a flavorful and authentic dish. Fresh spinach is wilted with garlic and olive oil, then combined with plump raisins and toasted pine nuts for a harmonious blend of flavors.

### **2. Creamy Spinach with Raisins and Pine Nuts:**

* This variation adds a creamy twist to the classic recipe, creating a rich and indulgent dish. Spinach is sautéed with garlic and olive oil, then simmered in a creamy sauce made with milk, cream, and grated cheese. Raisins and pine nuts add sweetness and texture, making this dish a delightful combination of flavors and textures.

## **Conclusion:**

Espinacs a la catalana is a versatile dish that can be enjoyed as a side dish, appetizer, or even as a main course. With its vibrant colors and delicious flavors, it is a dish that is sure to impress your family and friends. Whether you prefer the classic Catalan-style recipe or the creamy variation, you are sure to find a version of this dish that you will love. So, gather your ingredients and get ready to embark on a culinary journey to the heart of Catalonia!

Let's cook with our recipes!

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)



Espinaca a La Catalan (Catalan-Style Spinach) image

A spinach side dish from the Catalan region in Spain. Strong Moorish influences! Whatever you do, DO NOT overcook the spinach! From Jose Andres Tapas: A Taste of Spain in America. Love Jose's recipes!

Provided by COOKGIRl

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons spanish extra virgin olive oil
1 gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *NOTE)
1/4 cup pine nuts
1/4 cup seedless dark raisin
1/2 teaspoon salt, plus more to taste
10 ounces fresh Baby Spinach, washed and patted dry (I use a salad spinner)

Steps:

  • *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
  • Heat the olive oil in a large pan over a medium-high flame.
  • When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
  • Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
  • Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
  • Now remove the pan from the heat; the spinach will continue to wilt off the heat.
  • Add salt to taste, and serve immediately.

Nutrition Facts : Calories 183.5, Fat 12.9, SaturatedFat 1.4, Sodium 348.5, Carbohydrate 17.1, Fiber 3.3, Sugar 10.7, Protein 3.6

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)



Spinach With Raisins and Pine Nuts (Espinacs a La Catalana) image

An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), 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. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

6 tablespoons raisins (golden or dark)
2 bunches fresh spinach, tough stems removed
4 tablespoons fragrant extra virgin olive oil
8 whole small peeled garlic cloves, lightly mashed
5 tablespoons pine nuts
coarse salt & freshly ground black pepper (kosher or sea)

Steps:

  • Place 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.
  • Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 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).
  • Heat 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 garlic are light golden, 3-5 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.

Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1

CATALAN SPINACH (ESPINACAS A LA CATALANA)



Catalan Spinach (Espinacas a la Catalana) image

Here's a simple recipe for a classic Catalan side of steamed spinach. This regional dish from Cataluna is delicious, elegant, and easy to make.

Provided by Lisa & Tony Sierra

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

2 bunches spinach
2 cloves garlic
3 tablespoons pine nuts
3 tablespoons dried currants, or raisins
4​ tablespoons Spanish virgin olive oil , or as needed for sautéeing
4 pieces of stale white bread, optional

Steps:

  • Gather the ingredients.
  • Wash the spinach thoroughly under cold running water to remove all sand and debris.
  • Trim off the stems.
  • Steam the spinach for only 2 to 3 minutes.
  • Remove from pan immediately and allow to drain thoroughly.
  • Peel and slice the garlic.
  • Pour a few tablespoons of olive oil to cover the bottom of a large frying pan .
  • Heat pan on medium and sauté garlic for 1 to 2 minutes.
  • Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
  • Add the drained spinach to the pan and mix well, coating with oil.
  • Salt to taste.
  • Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.

Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 81 mg, Sugar 5 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA



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

This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.

Provided by David Pope

Categories     Appetizer

Time 30m

Number Of Ingredients 8

2.5 pounds just over 1kg fresh baby spinach leaves
1/2 teaspoon sea salt
1/2 cup water
1/3 cup golden raisins
2 tablespoons extra virgin olive oil (plus more to serve)
1/3 cup pine nuts
2 cloves of garlic (finely sliced)
Salt and pepper (to season)

Steps:

  • Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
  • To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
  • Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
  • Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
  • Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
  • Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
  • Add the pine nuts back into the pan and stir to combine everything.
  • Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.

Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving

SPINACH WITH RAISINS & PINE NUTS



Spinach with raisins & pine nuts image

This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar

Provided by Mary Cadogan

Categories     Side dish

Time 15m

Number Of Ingredients 5

2 tbsp olive oil
2 rounded tbsp pine nuts
2 rounded tbsp raisins
500g baby spinach leaves
2 tsp balsamic vinegar

Steps:

  • Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

SPINACH WITH PINE NUTS AND RAISINS



Spinach with Pine Nuts and Raisins image

Provided by Joyce Goldstein

Categories     Side     Sauté     Vegetarian     Rosh Hashanah/Yom Kippur     Raisin     Pine Nut     Spinach     Kosher     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Steps:

  • Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

Tips:

  • Use fresh, tender spinach for the best flavor and texture.
  • Wash the spinach thoroughly to remove any dirt or grit. Remove the tough stems from the spinach leaves and cut the leaves into 1-inch pieces.
  • Use a large skillet or sauté pan to cook the spinach. This will help to prevent the spinach from overcrowding and wilting too quickly.
  • Add the spinach to the skillet in batches, stirring constantly. This will help to prevent the spinach from sticking to the pan and burning.
  • Cook the spinach until it is just wilted, about 2-3 minutes. Do not overcook the spinach, as it will become tough and lose its flavor.
  • Add the raisins, pine nuts, and garlic to the skillet and cook for an additional 1-2 minutes, or until the garlic is fragrant.
  • Season the spinach with salt, pepper, and lemon juice to taste.
  • Serve the spinach immediately as a side dish or main course.

Conclusion:

Spinach with raisins and pine nuts is a simple but flavorful dish that is perfect for a quick and easy weeknight meal. It is also a healthy and nutritious dish that is packed with vitamins and minerals. This dish is a great way to get your daily dose of vegetables and it is also a good source of fiber. The combination of spinach, raisins, and pine nuts creates a unique and delicious flavor that is sure to please everyone at the table. So next time you are looking for a healthy and easy weeknight meal, give this spinach with raisins and pine nuts recipe a try. You won't be disappointed!

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