Catalan Spinach with Pine Nuts and Raisins
Catalan skillet of wilted spinach tossed with toasted pine nuts and plumped golden raisins in olive oil and garlic, finished with sweet pimenton and served warm with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g golden raisins in warm water 5 minutes until plump, then drain. Wash 700g baby spinach, thinly slice 8 garlic cloves, and toast 2 thick slices country bread until golden.
Toast
Heat 2 tbsp extra-virgin olive oil in a wide skillet over medium heat 1 minute. Add 60g pine nuts and toast 90 seconds to 2 minutes until pale gold, then transfer to a small bowl.
Bloom
Add remaining 2 tbsp oil and sliced garlic to the skillet over medium-low heat 90 seconds until pale gold. Remove from heat, stir in 1 tsp sweet pimenton for 15 seconds.
Saute
Return skillet to medium heat, add spinach in handfuls and toss 3-4 minutes until just wilted but still bright green.
Finish and plate
Fold plumped raisins, 1 tsp salt, and 0.5 tsp black pepper into the wilted spinach. Scatter toasted pine nuts over top and serve warm with toasted country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.