Catalan spinach

Catalan spinach

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

I’ve had this recipe on the menu for many years on and off. Normally, I sauté spinach very quickly. However, in this recipe I suggest cooking for a longer time until the spinach is really well cooked. This is the way my friend Pilar cooked the dish for me at El Rebost de la Cartoixa, with plenty of garlic!

Remembering other good times, I have tried a recipe from my friend José Andres where he added some apple – this was a really great combination and I’d recommend that depending on what you like.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
4 garlic cloves, peeled
100g raisins
3 tablespoons pine nuts
2kg baby spinach
sea salt
freshly ground black pepper

Method

  1. Heat the oil in a pan. Add the garlic and cook for 1 minute. Add the raisins and pine nuts and cook for a minute or two until the pine nuts start to turn golden. Add the spinach and sauté until wilted and well cooked. Season and serve.
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