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Sautéed Spinach


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.


Units Scale


  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1/2 an apple, diced ( optional, but good!)
  • 46 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)
  • 56 cups packed spinach, chopped, or sub chard, beet tops, kale, etc.
  • salt and pepper to taste
  • pinch of sugar, nutmeg and white pepper


  1. Heat oil in a large saute pan over medium-high heat. Add onion and apple and stir until tender, about 3-4 minutes.
  2. Lower heat to medium, add garlic and chili flakes, and saute a few more minutes, until fragrant.
  3. Add raisins and wine, sauteeing until the wine mostly cooks off.
  4. Add greens, stirring to wilt. Spinach will cook in a couple minutes, while sturdier greens will take longer.
  5. Season with salt and pepper. Continue Sauteeing until desired tenderness.
  6. 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,