While fresh spinach is preferred in this popular Catalonian dish, which can be served as a side dish or appetizer, feel free to use frozen leaf spinach.
- 1 1/2 pounds fresh baby spinach (stem, if the spinach is more mature)
- 1/4 cup water
- 2 tablespoons pine nuts
- 1/4 cup extra virgin olive oil
- 2 tablespoons raisins or sultanas, soaked in water or sherry for 20 minutes, then drained
- Coarse salt (kosher or sea) and freshly ground black pepper
- Juice of 1/2 lemon (optional)
Wash the spinach thoroughly in plenty of water. Drain, and put the leaves and 1/4 cup of water into a large pot. Cover the pot and put over high heat until the water begins to boil. Lower the heat and steam the spinach for 2 to 3 minutes, or until the leaves wilt into a soft mass.
Sauté the pine nuts briefly in the olive oil in a large skillet, shaking the pan or stirring constantly (don’t take your eyes off them), until they just begin to color. Add the raisins and spinach and mix well. Season with salt and pepper and cook for 5 minutes, stirring occasionally so the mixture doesn’t scorch. Add a few drops of lemon juice, if desired.
Serves 4 — Recipe adapted from The Food of Spain by Claudia Roden (HarperCollins, 2011)