Catalan Spinach with Pine Nuts and Raisins (Egg-Free)
Sautéed spinach with pine nuts, raisins, and garlic, a typical Catalan side dish that is delicious for breakfast. Uses arrowroot powder to add a bit of cohesion.
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Ingredients
- about 450 g Spinach
- 1/4 cup Pine Nuts
- 1/4 cup Raisins
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Arrowroot Powder
- 1 tbsp Water
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the about 450 g of Spinach thoroughly under cool water and then drain it very well to remove excess water.
- 2In a small bowl, whisk together the 1 tsp of Arrowroot Powder and the 1 tbsp of Water until the mixture is completely smooth and there are no lumps.
- 3Place a large skillet on the stove over medium heat (175°C). Add the 2 tbsp of Olive Oil and let it heat up for about 30 seconds.
- 4Add the 2 cloves of Garlic, which have been minced, to the hot oil. Cook, stirring frequently, until the garlic is fragrant, which should take about 1 minute. Do not let it brown.
- 5Add the about 450 g of Spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted down, which will take approximately 3-5 minutes.
- 6Stir in the 1/4 cup of Pine Nuts, the 1/4 cup of Raisins, and the smooth arrowroot mixture. Continue to cook, stirring constantly, for another minute until the sauce thickens slightly and coats the spinach.
- 7Season the spinach mixture with the 1/4 tsp of Salt and the 1/4 tsp of Black Pepper. Stir to combine.
- 8Serve the Catalan Spinach warm.
Substitutions
Egg → Arrowroot powder
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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