Recipe of spinach catalan style with pine nuts and raisins

Making

In a large pot or saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and lightly browned. Make sure not to burn the garlic, as it will make the dish bitter.

Add the fresh spinach to the pot in batches, tossing with the garlic and olive oil. Let the spinach cook and reduce before adding the next batch. Continue cooking until all the spinach is in the pot and has reduced to about a quarter of its initial volume. This should take about 10-15 minutes.

While the spinach is cooking, heat the raisins in a bowl of hot water for about 5 minutes to hydrate and soften. Then drain and set aside.

In a large skillet, toast the pine nuts over medium heat, stirring constantly, until golden brown and fragrant. Be careful not to burn them, as they cook quickly.

Once the spinach is cooked, use a slotted spoon or skimmer to transfer it to a colander. Gently press the spinach to remove excess liquid. If you prefer the spinach drier, you can squeeze it with your hands or use a clean kitchen towel.

Return the drained spinach to the pot and add the hydrated raisins and toasted pine nuts. Mix well to combine all ingredients.

Add salt, black pepper and nutmeg to taste (if using), and mix well. Simmer for 3-5 minutes to allow the flavors to blend and the spinach to absorb the olive oil and other ingredients.