This Catalan dish is similar to Artusi’s ‘Spinach for lean days as practised in Romagna’, except that it contains pine kernels (pinyons) as well as raisins (pauses). If making it with spinach beet, be sure to remove the stems and ribs of the leaves. The dish is served at the beginning of a meal, cooked at the last moment, 5 or 6 minutes only.
