Spinach with raisins and pine nuts (Espinacs a la Catalana) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 388) by Anya Von Bremzen

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Notes about this recipe

  • veronicafrance on January 02, 2026

    This is a Catalan classic. For some reason I’ve looked at the recipe lots of times and never made it till today. We had it as a side with grilled lamb chops. It was good, though we would cut down on the raisins next time — too sweet.

  • L.Nightshade on August 03, 2015

    I’ve made this dish so many times, from both my Spanish and Italian cookbooks (it’s called Roman Spinach in the Italian books, and in the ENYT cookbook). Chard and escarole as mentioned as alternatives to spinach. There’s not much difference between the versions, except that most of the Spanish versions do not call for garlic. This one does, lots of it. I made half a recipe, using one bunch of chard, so only used half the garlic, which was still four cloves. On top of that, I wandered off briefly due to a demanding dog, and came back to find quite a bit of the chard stuck to the bottom of the pan. Since I had already prepped the garlic, raisins, and pine nuts, I went ahead and used all of them with the reduced amount of chard. No regrets. I do love this dish, with the sweet bites of raisins, and the slight crunch of the pine nuts, and I love this extra garlicky version. The chard is a bit more sturdy than spinach, http://chowhound.chow.com/topics/1020809?commentId=9668811#9668811

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