Twenty years in, some dishes earn their way back. Espinacas a la catalana is one of them — an original menu classic that returns this spring exactly when the season calls for it.
“A la Catalana” means Catalan-style, and this dish reflects one of the most distinctive threads in that regional kitchen: the pairing of sweet and savory in a single preparation. Golden raisins and pine nuts with sautéed spinach and garbanzos — a combination rooted in the cooking of northeastern Spain, where dried fruits and nuts have long found their way into vegetable dishes, braises, and sauces alike.
Fifteen minutes in the pan and you have a dish for the ages. It’s back on the menu this spring, and because it deserves to be made at home too, here’s the recipe.
Espinacas a la Catalana Spinach with Garbanzos, Raisins, and Pine Nuts
Serves 4 to 6 | Prep 10 minutes | Total 15 minutes
Ingredients
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, very thinly sliced
- ¼ cup pine nuts, lightly toasted
- ¼ cup golden raisins
- â…” cup canned (and drained) or cooked dried chickpeas
- 1 (16-ounce) bag baby spinach
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar
- Kosher salt
Method
Combine the oil and garlic in a large skillet over high heat. Cook, stirring, until the garlic turns golden brown at the edges, about 1 minute. Add the pine nuts, raisins, and chickpeas and cook, stirring, for 30 seconds. Add the spinach, season with salt, and cook gently until barely wilted, about 1 minute. Remove from heat and stir in the lemon juice and sherry vinegar. Transfer immediately to a serving dish and serve hot.
