|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|*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.|
As the name implies, this is a regional dish from Cataluna. It is a very simple, classic Catalan recipe for steamed spinach. Fresh bunches of steamed spinach are briefly sauteed in olive oil, garlic, pine nuts, and raisins. It is a delicious and elegant side dish to serve with dinner.
- 2 bunches spinach
- 2 cloves garlic
- 3 tablespoons pine nuts
- 3 tablespoons dried currants (or raisins)
- 4 tablespoons Spanish virgin olive oil (or as needed for sautéing)
- Optional: 4 pieces bread (stale white bread)
Gather the ingredients.
Wash the spinach thoroughly under cold running water to remove all sand and debris.
Trim off the stems.
Steam the spinach for only 2-3 minutes.
Remove from pan immediately and allow to drain thoroughly.
Peel and slice the garlic.
Pour a few tablespoons of olive oil to cover the bottom of a large frying pan.
Heat pan on medium and sauté garlic for 1-2 minutes.
Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
Add the drained spinach to the pan and mix well, coating with oil.
Salt to taste.
Lightly toast the slices of bread, cut in quarters and serve on the side of the plate.