Catalan Spinach (Espinacas a la Catalana)

catalan spinach in cast iron skillet

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Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
209 Calories
18g Fat
11g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 209
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 81mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 5g
Vitamin C 12mg 60%
Calcium 164mg 13%
Iron 5mg 26%
Potassium 633mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As the name implies, this Catalan Spinach (Espinacas a la Catalana) recipe is a regional dish from Cataluna. It is a very simple classic Catalan recipe for steamed spinach. Fresh bunches of steamed spinach are briefly sautéed in olive oil, garlic, ​pine nuts, and raisins. A quick and easy dish that can be on the table in less than 20 minutes, your family or guests will think it's taken you much longer. Presentation is everything, and this dish is not only delicious but looks very elegant. 

This recipe offers the option of serving toasted white bread on the side. If using, just scoop up some of the spinach and place it on top of the bread for a satisfying crunch and added texture. It's delicious.  

Perfect for a weeknight meal or a holiday dinner, this side dish can be served with your favorite protein. 


Steps to Make It

  1. Gather the ingredients.

  2. Wash the spinach thoroughly under cold running water to remove all sand and debris.

  3. Trim off the stems.

  4. Steam the spinach for only 2 to 3 minutes.

  5. Remove from pan immediately and allow to drain thoroughly.

  6. Peel and slice the garlic.

  7. Pour a few tablespoons of olive oil to cover the bottom of a large frying pan.

  8. Heat pan on medium and sauté garlic for 1 to 2 minutes.

  9. Add the currants and pine nuts to the pan and continue to sauté for 1 minute.

  10. Add the drained spinach to the pan and mix well, coating with oil.

  11. Salt to taste.

  12. Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.

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