Catalonia, a region in Northeastern Spain, is know for its very own distinctive cuisine. Throughout history, Roman, Moorish, and New World influences infused the area with new and unique ingredients. It was the Moors who 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 the way they combine savory and sweet ingredients and their unique pairing of spices.
This recipe for Catalan Style Greens with Sultanas (aka, golden raisins), Garlic and Pine nuts, is a perfect example of how they use savory and sweetness to elevate dishes. The toasted pine nuts add a bit of richness and lovely texture. Also, know that any wilt-able green can be used –but traditionally, the green of choice in Catalonia is spinach. I’ve been making with this with swiss chard, baby kale, bok choy, and stray beet tops – it’s a great way to clear out the fridge.
Here I have chard from Urban Eden Farm and a few leftover beet tops that needed to be used up. Remember, the more tender the green, the less time it will take to wilt. Sturdier beet tops and kale will take longer, while spinach will wilt within minutes.
Chop the greens and make sure you have 5-6 cups packed.
Garlic, onion, apple, sultanas 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 silvered almonds or regular raisins….or another dried fruit like cranberries or even apricots.
Sultana, 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.
Enjoy this as a healthy vegetable side with summer greens, and throughout the fall and winter. It’s delicious with grilled summer meats, and as the temperatures start to cool, it also pairs well with fall roasts and long winter braises. Happy weekend to you!!
Sylvia
PrintCatalan Style Greens
A flavorful Spanish Style recipe for wilted greens with golden raisins and pine nuts. Use spinach, chard, beet tops or baby kale, or a mix.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: side
- Cuisine: Catalan
Ingredients
- ½ onion, thinly sliced ( about 3/4 cup)
- 2–3 tablespoons olive oil
- ½ an apple, diced
- 4–6 garlic cloves, rough chopped
- ¼ Cup golden raisins
- 1/4 Cup toasted pine nuts
- 1/4 Cup hard cider, sherry or white wine
- 5 Cups packed greens- spinach, chard, beet tops, kale- chopped
- salt to taste
- pinch of sugar, nutmeg and white pepper
Instructions
- Heat oil in a heavy bottom big pot or dutch oven over medium high heat.
- Add sliced onion and stir until tender, about 2-3 minutes. Turn heat to medium, add apple, saute 3-4 minutes, add garlic, saute a few more minutes, until fragrant.
- Add raisins, hard cider and greens, turn heat to medium-low, cover and let cook 5 minutes.
- Give a stir, and continue cooking until desired tenderness. Spinach will cook much faster than chard, kale or beet tops. One tender, season.
- Add a pinch of salt, sugar, nutmeg and white pepper
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!
Absolutely!
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 🙂
Thanks Sarah!
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!