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Barcelona (Spain)
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Starter
Vegetarian
Food Flavour DNA
Nutritional Values
380kcal
10gProtein
20gCarbs
30gFat
8gFibre
200 gServing
* Per serving · 200 g. May vary.
Allergens
🥜 Nuts
Catalan Spinach
How to order / say it
Say it
Espinacs a la Catalana — [es-pee-NAHTS ah lah kah-tah-LAH-nah]
Order
I'd like the Catalan Spinach, please.
Locally
Quisiera los Espinacs a la Catalana, por favor.
Say locally
Sautéed spinach with pine nuts and raisins.
Why try it?
This dish provides insight into the Catalan tradition of combining sweet and savory flavors. It's a perfect example of how simple ingredients can be elevated to gourmet status.
How it tastes
Tender spinach leaves pair beautifully with the richness of pine nuts and the sweetness of raisins, creating a dish that's both fresh and satisfying.
Origin & History — first documented: 1300
Espinacs a la Catalana traces back to the Middle Ages, showcasing the region's affinity for incorporating dried fruits into savory dishes. It remains a fixture in Catalan cuisine, celebrated for its simplicity and flavor.
Recipe
Ingredients
- 🥕 400 g fresh spinach
- 🫒 2 tbsp olive oil
- 🥜 50 g pine nuts
- 50 g raisins
- 🧄 2 cloves garlic
Method
- 1 Toast pine nuts in a dry pan until golden.
- 2 Sauté garlic in olive oil, add spinach, and cook until wilted.
- 3 Stir in raisins and pine nuts, cooking briefly to combine.
- 4 Serve immediately, while warm and flavorful.
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