Catalan-Style Spinach (Espinacas a la Catalana)

TIPS & TRICKS to Make this Recipe: As you sauté the spinach, make sure to mix it around continuously, this will ensure the spinach easily wilts. Also, make sure to add the spinach into the pan in batches, so you don´t overcrowd the pan.

Catalan-Style Spinach (Espinacas a la Catalana)

Watch Albert preparing this recipe:


  • 2 tbsp extra virgin olive oil 30 ml
  • 2 cloves garlic
  • 1/4 cup raisins 50 grams
  • 1/4 cup pine nuts 35 grams
  • 15 oz fresh bagged spinach 450 grams
  • pinch sea salt
  • dash black pepper


  1. Soak the raisins in warm water for 5 minutes, then drain and shake off any excess water, finely mince the garlic
  2. Heat a large fry pan with a medium heat and add in the pine nuts, mix continuously, after 4 to 5 minutes and the pine nuts are lightly roasted, remove from the pan and set aside
  3. Using the same pan with the same heat, add in the olive oil and minced garlic, mix continuously, after 20 to 30 seconds and the garlic is fragrant, start adding the spinach and mixing it around so it easily wilts, I like to add it in batches so it doesn´t overcrowd the pan
  4. Once all the spinach has been added and it´s lightly wilted, add in the reserved pine nuts, drained raisins and season with sea salt & black pepper, mix together until well mixed, then remove from the heat
  5. Transfer into a large serving dish, serve warm or at room temperature, enjoy!

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