Catalan Spinach

José Pizarro


Here is a dish that usually only spinach-lovers get because the spinach is normally wilted right down. I hope this lighter treatment changes your mind.

Serves 4 | Prep: 2 mins | Cooking: 4 mins

This typically Catalan combination of ingredients is a perennial favourite in Brindisa.  In Catalunya they like to cook the spinach so that it’s completely collapsed and wilted, whereas I prefer it fresh and tossed only briefly in the hot oil. As there is quite a lot of spinach, you can cook it in two goes.


  1. Heat the olive oil in a large wok. Add the shallot, pine nuts and raisins and cook until golden.
  2. Add the spinach, and toss the leaves with the other ingredients (as you would a salad). The idea is to warm the spinach through – be careful not to overcook it.
  3. Season to taste and serve immediately.


  • 3 tablespoons extra virgin olive oil
  • 1 small banana shallot, finely diced
  • 35g pine nuts
  • 35g raisins
  • 300g baby spinach leaves
  • sea salt and freshly ground black pepper