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Catalan-Style, Sauteed Spinach with Garlic, Golden Raisins and Pine nuts – a simple healthy side dish that can be made in 25 minutes.
We love our greens! This recipe for Sauteed Spinach with golden raisins, garlic and pine nuts hails from Catalonia and is a delicious veggie side to what you are already making.
Also, know that any wilt-able green can be used –but traditionally, the “green of choice” in Catalonia, is spinach. I’ve been making this with swiss chard, baby kale, bok choy, and stray beet tops – it’s a great way to clear out the fridge.
Catalonia, a region in Northeastern Spain, is known for its distinctive cuisine. The Moors introduced the cultivation of almonds, citrus fruits, eggplant and spinach and the use of spices like cumin, nutmeg, saffron, and black pepper.
Today, Catalan dishes are known for combining savory and sweet ingredients and their unique pairing of spices.
Sauteed Spinach Ingredient Notes
Greens– spinach, chard kale, beet tops or a mixture of what you have on hand.
Garlic, onion, golden raisins and pine nuts give this dish its authentic flavor, but if you have pine nut allergies or are out of golden raisins, feel free to substitute slivered almonds or use regular raisins, currants, cranberries or even dried apricots.
*See full recipe card below.
Sultanas, if unfamiliar, is the name of the variety of white grape used to make golden raisins…they are often called “sultanas” in recipes and on menus.
What to serve with Sauteed Spinach
- Citrus Baked Salmon with Fingerlings
- Chicken Piccata
- Roasted Salmon with Pomegranate
- Braised Chicken with Fresh Figs
- Pan-Roasted Chicken with Grapes
- Hemp Crusted Tofu with Celeriac Puree
More Recipes you may like
- Simple Sautéed Greens Recipe
- Italian Baked Beans and Greens
- Coconut Creamed Spinach
- Indian Spinach Salad with Lentils & Cauliflower
- Homemade Palak Paneer (Cheese Cubes in Creamy Spinach Sauce)
It’s March! Spring is within sight, though snow still covers the ground. I’m feeling a little excited to see what comes…
Enjoy the Sauteed Spinach and please rate it for us!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: side dish
- Method: sautéed
- Cuisine: American
- Diet: Vegan
A flavorful Catalan Style recipe for sauteed spinach with golden raisins and pine nuts. Use spinach, chard, beet tops or baby kale, or a mix. Vegan.
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/2 an apple, diced ( optional, but good!)
- 4–6 garlic cloves, rough chopped
- 1/2 teaspoon chili flakes
- 1/4 cup golden raisins- or regular raisins, currants, craisins
- 1/4 cup toasted pine nuts, or slivered almonds
- 1/4 cup sherry wine or white wine ( or sub broth)
- 5–6 cups packed spinach, chopped, or sub chard, beet tops, kale, etc.
- salt and pepper to taste
- pinch of sugar, nutmeg and white pepper
- Heat oil in a large saute pan over medium-high heat. Add onion and apple and stir until tender, about 3-4 minutes.
- Lower heat to medium, add garlic and chili flakes, and saute a few more minutes, until fragrant.
- Add raisins and wine, sauteeing until the wine mostly cooks off.
- Add greens, stirring to wilt. Spinach will cook in a couple minutes, while sturdier greens will take longer.
- Season with salt and pepper. Continue Sauteeing until desired tenderness.
- Taste, adjust salt and chili flakes, and if you like, add a pinch of sugar ( for more sweetness) , nutmeg and white pepper.
Sauteed Spinach is best served warm. Refrigerate leftovers up to 4 days, and reheat.
- Serving Size: ¾ cup
- Calories: 182
- Sugar: 9.5 g
- Sodium: 619 mg
- Fat: 11.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 17.6 g
- Fiber: 3.1 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Keywords: sautéed spinach, saute greens, wilted spinach recipe,
Love the combination of sweet and savory. Made with spinach, apple, raisins, pine nuts and sherry wine. The flavors are amazing…..a keeper recipe. Thank you!
Thank you Sylvia, I made this today with bok Choy and it turned out great! Another simple and delicious dose dish!!
Great to hear Michele!
I am 67 and cook just for one. This is fantastic. I love being able to use odds and ends in fridge. Gonna serve with basmati rice and salmon. Thank you Sylvia for all that you do! God Bless
Yum! Sounds perfect Theresa!
HI, golden raisins are toxic, made golden w/ sulphur dioxide. Definitly causes headaches.
Hi Lucinda- some are, but some are not. Look for “usnsulfered organic golden raisins”, I will link in post. 🙂
Excelente receta y muy saludable.
Gracias por compartir experiencias y buen comer saludable.
thanks so much Aura!
Works well with green beans as well.
I will have to try this recipe again. I think I threw the spinach in too soon. Probably overcooked it. I had some sumac chicken and Moroccan carrots going at the same time. Overall it was pretty good with apple, raisins, and pine nuts making for a nice combination. I also used a chardonnay for the wine. Next time I will pay closer attention and maybe use a hard cider.
Oh no! did it get mushy? Thanks for sharing!
Thanks for this great recipe, Sylvia — do you think I could substitute a pear for the apple? Looking forward to giving it a shot!
I understand that the golden raisins or sultanas are soaked in some disgusting chemical. Might want to use regular raisins instead
Yes, some are but many are not…just read the label. 🙂
yum! I adore wilted greens with sweet raisins. I hope you will submit this to findingvegan.com because it looks amazing!
Beautiful photos! I love the combinations of textures and flavors you have here 🙂
This sounds amazing! Greens get a bad rap but cooked like this they can be so good – love the sweetness of apple and raisins that you have added in.
Yes,they add a nice sweetness that counterbalances the bitterness of the greens.
This looks and sounds delicious! I love the sweetness of dried fruits in dishes so I’m sure I would love this! It will make the perfect side for some nice grilled chicken. Pinned!
Thanks Laura, Its a great way to use up extra greens!