Today I am taking you back to Spain, to Catalonia to be precise. I have realised I don’t have many side dishes on the blog, so this recipe for Espinacas a la Catalana is an attempt to fix the problem. When I was a child I used to dislike spinach. They tasted bitter and just too strong for my palate. The only way I would eat them was with Risotto! Now that I am an adult, I have learnt to appreciate them. I also find that spinach here in Australia are much milder and sweeter in flavour, so that’s helped a lot. This recipe is an absolute keeper as the raisins add an extra touch of sweetness to the dish and the pine nuts contribute the crunch and the nutty flavour. I really love to use raisins and pine nuts in my savoury recipes, it is something very common in Sicily and I guess it was introduced there by the Spaniards and the Arabs that dominated the island for centuries. These Espinacas a la Catalana make for a delicious side dish on their own, but they can also be used in other recipes. Come back in a couple of days to see my favourite way to use them!
Espinacas a la Catalana
Espinacas a la Catalana - a delicious and healthy side-dish from Spain.
Ingredients
- 1 kg – 2.2 lbs. English spinach washed
- 4 garlic cloves chopped
- 50 gms – 1/3 cup pine nuts
- 150 gms – 1 cup raisins
- 4 tbsp extra virgin olive oil
- Salt to taste
Instructions
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Wilt the spinach in salty boiling water, drain and keep aside.
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Sauté the garlic and pine nuts with the extra virgin olive oil for 1 minute.
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Add the raisins and sauté for another minute or two.
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Season with salt and let it cool down
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Serve lukewarm or at room temperature.
[…] that’s just to mention the savoury cocas! I decided to go for a classic and I topped mine with Espinacas a la Catalana. It was amazing! This recipe is an absolute keeper! Buen Provecho and thanks Sarah and Tim for […]