Today I take you back to Spain — to Catalonia, to be precise — with a classic side dish: Espinacas a la Catalana. I realised I have few side-dish recipes on the blog, so this simple, flavourful recipe is my contribution to fix that. When I was a child I used to dislike spinach: its bitterness and strong flavour put me off. The only way I would eat it was in risotto. As an adult I’ve learnt to appreciate spinach, and I also find spinach in Australia milder and sweeter, which helps. This Catalan preparation is an absolute keeper: sweet raisins balance the greens, while toasted pine nuts add crunch and a gentle nutty note. Using dried fruit and nuts in savoury dishes is common in southern Mediterranean cuisines — I often use raisins and pine nuts in Sicilian-style dishes, a tradition influenced by centuries of cultural exchange across the region. These Espinacas a la Catalana are delicious on their own as a side, and they also pair beautifully with grilled meats, fish, roasted vegetables or as a filling for warm tortillas and stuffed pastries. Below you’ll find a straightforward recipe along with tips, serving suggestions, and storage advice to get the best from this dish.
Espinacas a la Catalana
Espinacas a la Catalana — a simple, aromatic and healthy Spanish side dish made from spinach, garlic, pine nuts and raisins.
Side
Catalan, Spanish
10 minutes
20 minutes
30 minutes
6
Recipe adapted from traditional Catalan recipes
Ingredients
- 1 kg – 2.2 lbs. English spinach washed
- 4 garlic cloves chopped
- 50 g – 1/3 cup pine nuts
- 150 g – 1 cup raisins
- 4 tbsp extra virgin olive oil
- Salt to taste
Instructions
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Bring a large pot of salted water to a rolling boil. Add the spinach and blanch until wilted, about 1–2 minutes. Drain thoroughly in a colander and press out excess water. Chop coarsely if desired and set aside.
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In a large sauté pan, warm the extra virgin olive oil over medium heat. Add the chopped garlic and pine nuts and sauté, stirring constantly, for about 1 minute or until the garlic is fragrant and the pine nuts are lightly toasted. Be careful not to burn the garlic.
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Add the raisins and cook for another 1–2 minutes, stirring so they begin to plump and release some sweetness into the oil.
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Add the drained spinach to the pan and toss well to combine with the garlic, pine nuts and raisins. Cook for about 5 minutes over medium heat to allow flavours to marry. Taste and adjust seasoning with salt.
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Remove from heat and let the dish cool slightly. Espinacas a la Catalana are best served lukewarm or at room temperature to enjoy the balance of sweet and savoury flavours.
Tips, Variations and Serving Suggestions
Tips: If you prefer a softer texture, sauté the spinach a little longer. For a lighter version, reduce the pine nuts or substitute chopped toasted almonds. To intensify flavour, add a pinch of red pepper flakes while cooking the garlic.
Variations: Try adding a splash of sherry or white wine to the pan after the raisins have softened for an extra layer of flavour. A sprinkle of freshly grated lemon zest before serving brightens the dish.
Serving: Serve Espinacas a la Catalana alongside grilled fish, roasted chicken, or as part of a tapas spread. They also work well folded into warm tortillas, used as a topping for bruschetta, or mixed into pasta for a simple, seasonal meal.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan over low heat or enjoy cold at room temperature.
