Espinacas A La Catalana Recipe

Prepare the Spinach

Wash the fresh spinach thoroughly under running water to remove any dirt or grit. Drain well and set aside.

Chop the Aromatics

Peel and finely chop the onion and garlic cloves. Halve the cherry tomatoes.

Toast the Pine Nuts

In a dry frying pan over medium heat, toast the pine nuts for about 3-4 minutes or until they are golden brown. Stir frequently to avoid burning. Remove from the heat and set aside.

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until they become soft and translucent.

Add Spinach and Tomatoes

Add the washed spinach and halved cherry tomatoes to the skillet. Stir well to combine with the onion and garlic. Cook for about 5-7 minutes until the spinach is wilted and the tomatoes are soft.

Season the Dish

Season the mixture with salt, black pepper, and red pepper flakes. Stir well to ensure the seasoning is evenly distributed.

Add Raisins and Pine Nuts

Fold in the toasted pine nuts and sultana raisins into the skillet. Cook for an additional 2 minutes to heat through and allow the flavors to meld.

Plate and Serve

Remove from heat and transfer to a serving dish. Serve warm as a side dish or light main course.