Catalan-style spinach with raisins and pine nuts
Spinach sautéed with garlic, raisins and toasted pine nuts – the Catalan pairing of sweet and nutty. A first course or a light supper; it is also made with chickpeas, or creamy with a little béchamel.
- 25 minTime
- 21 minHands-on
- 4Portions
- 10 gprotein per portion
- 310kcal per portion
Ingredients for 4 portions
- 60 gRaisins
- 1 kgBaby spinach, fresh
- to tasteSalt
- 4 tbspOlive oil
- 2 clovesGarlic, thinly sliced
- 50 gPine nuts
Method
- Soak the raisins in warm water for 10 minutes.
- Meanwhile, wash the spinach and remove the thickest stalks.
- Blanch the spinach in batches in a large pan of boiling salted water for 1 minute. Drain, squeeze out the water well and chop roughly.
- Heat the oil in a large frying pan over a medium heat. Fry the garlic until just golden, add the pine nuts and toast for 1–2 minutes until golden, then add the drained raisins.
- Add the spinach and stir-fry for 3–4 minutes, until hot and well mixed with the raisins and nuts. Season with salt and serve.
