Espinaca a La Catalan (Catalan-Style Spinach)

“A spinach side dish from the Catalan region in Spain. Strong Moorish influences! Whatever you do, DO NOT overcook the spinach! From Jose Andres Tapas: A Taste of Spain in America. Love Jose's recipes!”

Ingredients Nutrition

  • 2 tablespoons spanish extra virgin olive oil
  • 1 gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *NOTE)
  • 14 cup pine nuts
  • 14 cup seedless dark raisin
  • 12 teaspoon salt, plus more to taste
  • 10 ounces fresh Baby Spinach, washed and patted dry (I use a salad spinner)


  1. *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
  2. Heat the olive oil in a large pan over a medium-high flame.
  3. When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
  4. Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
  5. Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
  6. Now remove the pan from the heat; the spinach will continue to wilt off the heat.
  7. Add salt to taste, and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a