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Espinacs a la catalana
Spinach with raisins and pine nuts
Espinacs a la catalana: spinach sautéed with raisins, pine nuts and garlic
This dish carries the sweet-and-savoury taste of medieval Catalan cooking: spinach wilted with plump raisins and toasted pine nuts, sometimes with a little pork fat or anchovy, though olive oil is just as traditional. Families cook it in spring and autumn as a side for fish or chicken, or as a light first course before the main. It takes ten minutes. Chef's tip: soak the raisins in warm water first so they swell and burst sweetly, instead of turning hard in the hot pan.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Put 1 ¾ lb fresh spinach in a large pan with only the water clinging to its leaves. Cover and cook over a medium-high heat for 2–3 minutes, turning once, until just wilted.
3 minStep 2: Drain in a colander and press out as much water as you can with a spoon. A common mistake is skipping this: the oil and garlic then swim in green water instead of coating the leaves. Chop roughly.
Step 5: Serve warm.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 13 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does espinacs a la catalana take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh spinach?
- Frozen spinach, thawed and squeezed: about a third of the weight.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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