Mediterranean Spinach With Pine Nuts And Raisins Recipes

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SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA



Spinach with Pine Nuts and Raisins Recipe - Espinacas a la Catalana image

This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.

Provided by David Pope

Categories     Appetizer

Time 30m

Number Of Ingredients 8

2.5 pounds just over 1kg fresh baby spinach leaves
1/2 teaspoon sea salt
1/2 cup water
1/3 cup golden raisins
2 tablespoons extra virgin olive oil (plus more to serve)
1/3 cup pine nuts
2 cloves of garlic (finely sliced)
Salt and pepper (to season)

Steps:

  • Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
  • To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
  • Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
  • Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
  • Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
  • Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
  • Add the pine nuts back into the pan and stir to combine everything.
  • Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.

Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving

SPINACH, PINE NUTS AND RAISINS (TAPAS)



Spinach, Pine Nuts and Raisins (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. This would be a great side dish with grilled fish or chicken too!

Provided by januarybride

Categories     Spinach

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup raisins
2 tablespoons fruity olive oil
1/2 cup pine nuts, toasted in a dry skillet
2 garlic cloves, sliced
3 tablespoons dry sherry
8 ounces fresh spinach (about 2 cups)
1 pinch sweet paprika
sea salt
black pepper

Steps:

  • Soak the raisins in warm water for 3 minutes, then drain.
  • Heat the olive oil in a skillet, add the pine nuts and garlic.
  • Cook for 1 minute, then add the sherry and boil for 1 minute.
  • Add the spinach and paprika and toss well to coat with the juices.
  • Cook over low heat for 5 minutes.
  • Remove from heat, then add the drained raisins, salt and pepper to taste and serve!

Nutrition Facts : Calories 581.5, Fat 37.2, SaturatedFat 3.6, Sodium 109.7, Carbohydrate 41.7, Fiber 5.4, Sugar 24.1, Protein 9.6

SPINACH WITH PINE NUTS AND RAISINS



Spinach with Pine Nuts and Raisins image

Provided by Joyce Goldstein

Categories     Side     Sauté     Vegetarian     Rosh Hashanah/Yom Kippur     Raisin     Pine Nut     Spinach     Kosher     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Steps:

  • Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

SPINACH WITH RAISINS AND PINE NUTS



Spinach with Raisins and Pine Nuts image

This makes a good side dish. The Arabs brought it all the way to Spain and Italy.

Yield serves 4

Number Of Ingredients 6

1 pound spinach
1 medium onion, chopped
2 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons pine nuts
2 tablespoons raisins, soaked in water for 15 minutes

Steps:

  • Wash the spinach, and remove stems only if they are thick and tough. Drain, and press the excess water out. Put the leaves in a pan with the lid on. Cook over low heat for moments only, until they crumple to a soft mass. They will steam in the water that clings to them.
  • In another pan, fry the onion in the oil till golden. Stir in the pine nuts and let them color lightly. Add the spinach and the drained raisins. Season with salt and pepper, and cook, stirring, for a minute or so. Serve hot.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)



Spinach With Raisins and Pine Nuts (Espinacs a La Catalana) image

An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

6 tablespoons raisins (golden or dark)
2 bunches fresh spinach, tough stems removed
4 tablespoons fragrant extra virgin olive oil
8 whole small peeled garlic cloves, lightly mashed
5 tablespoons pine nuts
coarse salt & freshly ground black pepper (kosher or sea)

Steps:

  • Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
  • Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
  • Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
  • Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
  • Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1

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