Spinach is a staple ingredient that I always keep stocked in my fridge. It’s nutritious, versatile, and pairs well with sweet and savory flavors. If you’re looking for more savory spinach recipes, you’ll love this Spinach and Cheese Quesadilla, Green Spaghetti Sauce, or this Spinach Shrimp Salad. Or, to sweeten things up, try my Spinach Blueberry Salad.
This recipe, also known by its Spanish name, Espinacas a La Catalana, requires only a few simple ingredients. The pine nuts add a nice crunch and an earthy flavor that complements the spinach, while the dried fruit adds texture and a hint of sweetness.
For this spinach Catalan recipe, you’ll need fresh spinach, raisins, extra-virgin olive oil, an onion, large garlic cloves, pine nuts, kosher salt, and black pepper.
How to Make Catalan Spinach
If you’re craving a quick appetizer or snack, it only takes 20 minutes to make this spinach tapas recipe. Here’s how to do it:
- Soak the raisins: To help the raisins get plump and juicy, soak them in a small bowl of hot water for 15-20 minutes. In the meantime, make the rest of the recipe.
- Saute the onion and garlic: Heat the oil in a skillet. Once hot, add the onion and saute for 5-6 minutes or until translucent, tossing as it cooks. Add the garlic and saute for an additional 30 seconds.
- Cook the spinach: Add the baby spinach and cook until wilted. At first, it will look like you have a lot of spinach, but as it cooks, it will go down to pretty much, nothing.
- Add the plump raisins, nuts, and spinach: Drain the raisins and add them to the skillet, along with the pine nuts. Season to taste with salt and pepper, stir, and cook for about 3 minutes.
- Serve: Transfer the dish to a serving bowl and serve it warm or cold with crusty bread like my Artisan Bread or even more Mediterranean, Kalamata olive bread. I also like it with roasted tomatoes on the side.
How to Store
If you have leftovers or wish to make a double recipe to serve later, you can store the dish in the fridge to have this yummy appetizer ready to go whenever the craving strikes.
To store leftovers, let the dish cool to room temperature before transferring it to an airtight container. Store it in the fridge and enjoy it for up to four days.
This Spanish spinach dish is pretty quick and easy to make, as it only requires a few basic cooking skills. Even so, I’ve compiled a few tips to help you achieve the best results on your first try. Here’s what you need to know:
- Buy prewashed spinach: I think it is a time saver and worth the money.
- Salting the spinach: As the recipe states, ensure to season the spinach after it’s cooked. If you season spinach with salt while cooking, it may become too salty as it absorbs the salted water.
- Toast the pine nuts: If you have the time, toast pine nuts in an empty skillet until they turn lightly golden brown. It takes only a few minutes to do so but takes the dish to a whole other level.
While you can use frozen spinach in this recipe, we prefer the version made with fresh baby spinach. If you need to use frozen spinach, you can use a 1:1 ratio of frozen spinach to fresh spinach. Make sure to thaw your frozen spinach overnight in the fridge and squeeze out any excess water or juices before using it in the recipe.
Catalan-style spinach is a traditional Spanish tapas dish made with spinach, pine nuts, and dried fruit. World-renowned Chef José Andrés created the dish and named it after Catalonia, a region in Spain. He believed the dish represented the Catalonian penchant for combining savory food with sweet flavors, as well as their love for small dishes.
Other Similar Small Dishes You Might Also Like:
- Bread Dipping Oil
- Turkish Muhammara Recipe
- Mediterranean Style Hummus
- Carrot Hummus
- Turkish White Bean Salad
If you try this Catalan Style Spinach recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Catalan Spinach Recipes
- 3 tablespoons raisins
- 8 ounces spinach washed, dried and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 onion finely chopped – medium size (about 1 cup)
- 2 cloves garlic minced
- 3 tablespoons pine nuts
- 1/2 teaspoon kosher salt
- 1/4 black pepper freshly grounded
- Soak the raisins in hot water and let them plump up for 10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet, add the onion and cook for 5-7 minutes until translucent, stirring occasionally.
- Add the garlic and cook for 30 seconds.
- Add the spinach and cook until fully wilted. At first, it will look like you have a lot of spinach, but as it cooks, it will go down to pretty much nothing.
- Stir in the raisins and pine nuts. Season with salt and pepper, and cook for 3 minutes.
- Serve with crusty bread on the side.
- Serving: Can be served warm or cold.
- Storage: Let the dish cool to room temperature before transferring it to an airtight container. Store it in the fridge and enjoy it for up to four days.
- Yields: This recipe makes about 1 to 1 ½ cups of spinach that is supposed to be served as tapas style. However, if you want to serve it as a side dish, you can make multiply the recipe as many times as you want.