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Make this for a healthy side dish that is full of flavor
I’ve had this recipe on the menu for many years on and off. — José Pizarro, author of Catalonia
Ingredients
- 2 Tablespoons olive oil
- 4 garlic cloves, peeled
- 3 1/2 Ounces raisins
- 3 Tablespoons pine nuts
- 4 lb 6 oz baby spinach
- Sea salt and freshly ground black pepper
Servings4
Calories Per Serving289
Folate equivalent (total)884µg100%
Riboflavin (B2)0.9mg53.4%
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
Seeing Green
Katie Button knows a thing or two about Spanish cuisine. Before opening Cúrate, her tapas bar in Asheville, North Carolina, she worked at Spain's now closed El Bulli. At Curate, Button focuses on transforming exceptional ingredients into delectable small plates that honor traditional Spanish tapas. Exhibit A: this popular spinach side dish from the Catalonia region. Plump raisins, crisp green apples, pine nuts and lemon zest boost the greens' basic appeal, and a spoonful of dry sherry delivers a taste of Spain in every bite.
