Catalan Spinach



Serving size

about 1 1/2 cups
15 Minutes

This recipe can be multiplied and leftovers are fair.

Catalan Spinach


1 tsp. Olive oil
2 Tbsp. Pine nuts
2 Tbsp. Raisins
8 Ounces Fresh spinach
1/8 tsp. Salt
1 to taste Black pepper


Place the olive oil in a large skillet over medium heat.

Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned.

Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

We had a version of this at a lovely little tapas bar in London. So simple and quick, and makes a great side for a tortilla. Toasting the pine nuts enhances their nutty flavor, while cooking the raisins plumps them up and makes them even more juicy and fragrant.

"Studies have shown that an ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother."

Terry Pratchett, Author