Catalonian-Style Spinach with Pine Nuts and Raisins

A quick and flavorful warm spinach salad with toasted pine nuts and plump raisins, perfect for a tapas spread.

• Total15 min
• DifficultyEasy
• Servings4

This classic Catalan preparation, known as 'espinacas a la Catalana,' comes from the renowned Brindisa restaurants in London. It’s a beautiful example of how simple, high-quality ingredients can come together to create something truly delightful.

Tender young spinach is quickly wilted in fragrant olive oil, while pine nuts and raisins add a wonderful contrast of textures and flavors—nutty, sweet, and savory all at once. Serve it warm as part of a tapas selection, or as a vibrant side dish alongside grilled meats or fish.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• for frying olive oil
• 1–2 shallots (banana shallot, thinly sliced)
• 1 ⅓ oz pine nuts
• 1 ⅓ oz raisins
• 9 oz young spinach, washed

Converted amounts are rounded.

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Method

1. Place a large pan or wok over medium heat and add 3 tablespoons of olive oil. Once the oil is hot, add the sliced shallots, pine nuts, and raisins.
2. Cook, stirring often, until the shallots become translucent and the pine nuts turn golden brown. Take care not to burn the nuts.
3. Add the washed spinach leaves to the pan and toss everything together with tongs or a wooden spoon. Continue to cook just until the spinach has wilted but is still bright green, about 1–2 minutes.
4. Season with salt and freshly ground black pepper to taste. Transfer to a serving platter and serve immediately while warm.

💡 Tips

• Use the largest pan you have to quickly wilt the spinach without overcrowding it.
• If you can't find banana shallots, use 2 regular shallots instead.
• For extra flavor, add a pinch of smoked paprika or a splash of sherry vinegar at the end.

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Inspired by a recipe from Olive Magazine