Spinach with Pine Nuts

Food for Popeye

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


About Vernon

Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.


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