Spinach with Raisins and Pine Nuts

Espinacs A la Catalana

Preparation info
  • Serves

    4

    as a side dish
    • Difficulty

      Easy

Appears in

By Anya von Bremzen

Published 2005

  • About

An addictive mélange of spinach, garlic, raisins, pine nuts, and good olive oil, this is one of the best-known Catalan dishes. Its uses in the Catalan kitchen are many—in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe