Spinach with Raisins and Pine Nuts
From greekgirrrl 17 years ago
- 10 minutes to make
- Serves 4
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. Read more 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. See less
Ingredients
- 5 to 6 tablespoons golden or dark raisins shopping list
- 2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded shopping list
- 3 to 4 tablespoons fragrant extra-virgin olive oil shopping list
- 6 to 8 whole small peeled garlic cloves, lightly smashed shopping list
- 5 tablespoons pine nuts shopping list
- coarse salt (kosher or sea) and freshly ground black pepper shopping list
How to make it
- 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 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.)
- 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 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.
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" It was excellent "