Spinach with Pine Nuts


Spinach is good for you. Your name doesn’t have to be Popeye for you to gain strength from Spinach. It is a source of folic acid.

If you see fresh Spinach when shopping at a Spanish market, be sure to buy plenty of it. Don’t forget it shrinks in size greatly when cooking it.

Spinach lends itself to being added to many a Spanish recipe but is also a meal in itself. Especially when being served along with pine nuts and sultanas, as is the case with this recipe from Catalunya.


800 grams of Spinach, roughly chopped
4 tablespoons of pine nuts, lightly toasted
50 grams of sultanas
2 tablespoons of olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
Salt and ground black pepper


Soak the sultanas in a bowl of hot water for 20 minutes to plump up. Drain and then set aside.

Bring a large saucepan of water to the boil, add the spinach and cook for 2-3 minutes. Drain and squeeze out the excess liquid.

Heat the oil in a large non-stick frying pan, then add the garlic and onion and cook over a medium heat, stirring for 4-5 minutes.

Add the drained spinach, sultanas and pine nuts to the pan, season to taste with salt and pepper and cook, stirring for 2-3 minutes, or until warmed through.
Serve immediately.

*photo courtesy of Janine Kelly via Flickr http://bit.ly/mP1Mhq


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