Homemade Sanatorium And Catalan Spinach With Toasted Pine Nuts And Raisins Recipe

I finally nailed Catalan Food and the result is spinach that hits like a main event without pretending to be fancy.

I’m obsessed with this Catalan spinach dish because it hits the loud parts of my taste buds without fuss. I love the sweet pops and those toasted pine nuts give it crunch that won’t shut up.

It’s one of those Catalan Recipes I make when I want real food that feels honest, not precious. But it’s simple enough to be my weeknight staple and fancy enough to show off at a dinner.

Salty, a little tart, nutty. I want it on my plate every week.

No frills, just bold Spain Food and flavor. Make no mistake, I’m coming back soon.

Ingredients

• Spinach: bright, leafy base that wilts into comforting, iron-rich greens.
• Olive oil: silky fat that coats everything, brings gentle richness.
• Garlic: punchy aroma and warmth, it’s the savory backbone.
• Onion: sweet depth and softness if you want extra flavor.
• Pine nuts: crunchy, buttery bites that add nice texture and nuttiness.
• Raisins: sweet pop that balances the greens, a little chewy surprise.
• Sherry vinegar: bright tang that cuts richness and lifts the dish.
• Butter: basically adds plush creaminess and rounds out flavors smoothly.
• Sea salt: essential for seasoning, makes flavors sing without overdoing it.
• Black pepper: slight heat and bite, warms the palate gently.
• Red pepper flakes: plus a kick of heat if you like a sting.

Ingredient Quantities

• 450 g fresh spinach, roughly chopped (about 1 lb), washed well
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small onion, finely chopped (about 100 g) optional but I usually add it
• 60 g pine nuts (about 1/3 cup), toasted until golden
• 50 g raisins or sultanas (about 1/3 cup), soaked in warm water for 10 minutes then drained
• 1 tbsp sherry vinegar or lemon juice
• 1 tbsp unsalted butter (optional for a richer finish)
• 1 tsp fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional for a little heat)

How to Make this

1. Drain the soaked raisins and pat them dry. Toast the pine nuts in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3 to 5 minutes. Watch them closely, they burn fast.

2. Wash the spinach well, spin or shake out excess water, then roughly chop it if the leaves are large. Set aside.

3. Heat 3 tbsp extra virgin olive oil in a large wide pan over medium heat. If using the onion, add it now and cook until soft and translucent, about 4 to 5 minutes.

4. Add the thinly sliced garlic and a pinch of red pepper flakes to the pan. Cook 30 to 60 seconds, just until garlic smells fragrant, don’t let it brown or it gets bitter.

5. Add the spinach in handfuls, stirring and letting each batch wilt before adding more. This should take about 4 to 6 minutes total. If there is excess water from the leaves, tip it off or increase heat to evaporate it quickly.

6. Once spinach is mostly wilted, stir in the toasted pine nuts and drained raisins. Toss to combine and warm the raisins through.

7. Remove the pan from heat. Stir in 1 tbsp sherry vinegar or lemon juice, 1 tbsp unsalted butter if using, 1 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust salt, pepper or vinegar as needed.

8. Transfer to a serving dish, sprinkle a few extra pine nuts on top if you like, and serve warm or at room temperature. This is great with grilled fish, roasted meats or just crusty bread.

Equipment Needed

1. Large wide sauté pan (nonstick or stainless) for wilting the spinach
2. Dry skillet for toasting pine nuts (watch them, they burn fast)
3. Cutting board and a sharp chef knife for chopping spinach, onion and slicing garlic
4. Colander or fine mesh sieve to drain soaked raisins and rinse spinach
5. Salad spinner or clean kitchen towel to remove excess water from the leaves
6. Wooden spoon or heatproof spatula for stirring and tossing everything together
7. Measuring spoons and a tablespoon measure for the oil, vinegar and butter
8. Small bowl or plate to hold drained raisins and toasted pine nuts while you cook

FAQ

Homemade Sanatorium And Catalan Spinach With Toasted Pine Nuts And Raisins Recipe Substitutions and Variations

• For the 450 g fresh spinach: swap with chopped kale (massage it first so it wilts nicer), or Swiss chard, or use 450 g frozen spinach, well drained and squeezed dry.
• For the 60 g pine nuts: use chopped toasted almonds, chopped walnuts, or toasted sunflower seeds if you want a cheaper nutty bite.
• For the 50 g raisins: substitute currants, chopped dried apricots, or golden raisins for a milder, fruitier note.
• For the 1 tbsp sherry vinegar or lemon juice: try red wine vinegar, apple cider vinegar, or a splash of white wine vinegar if that’s what you’ve got.

Pro Tips

1) Don’t overcrowd the pan when wilting the spinach. Add it in handfuls, let each batch fully collapse before adding more, otherwise you’ll steam instead of sauté and end up watery. If you do get too much liquid, crank the heat for a minute and swirl the pan to evaporate it fast.

2) Toast the pine nuts slowly and don’t walk away. They go from perfect to burned in seconds, so keep them moving and pull them off when they’re just golden. If any burn they’ll make the whole dish taste bitter, so toss the scorched ones.

3) Let the raisins soak a bit longer if you like them plump and jammy. Ten minutes is fine but 20 gives softer, more flavorful bites. Drain well though, you don’t want extra water diluting the dressing.

4) Finish off with the acid and butter off the heat, then taste. Vinegar or lemon brightens everything, and a little butter rounds the flavors. Add salt gradually, because the toasted nuts and butter can hide or amplify saltiness, you might need less than you think.