Connect with H&H

Catalan Spinach Salad Recipe

Catalan Spinach Recipe - House & Home

This Spanish side dish from José Pizarro's Seasonal Spanish Food keeps its bright green appearance with a brief cooking time. "In Catalunya they like to cook the spinach so that it's completely collapsed and wilted, whereas I prefer it fresh and tossed only briefly in the hot oil. As there is quite a lot of spinach, you can cook it in two goes."

4 servings

3 tbsp extra-virgin olive oil
1 small banana shallot, finely diced
1/4 cup pine nuts
1/4 cup raisins
12 cups fresh baby spinach leaves
Sea salt and freshly ground black pepper


Step 1: Heat the olive oil in a large wok. Add the shallot, pine nuts and raisins and cook until golden.

Step 2: Add the spinach, and toss the leaves with the other ingredients (as you would a salad). The idea is to warm the spinach through — be careful not to overcook it.

Step 3: Season to taste and serve immediately.

See more Spanish recipes.

Reprinted with permission from José Pizarro's Seasonal Spanish Food (2012 Kyle Books).


José Pizarro


Emma Lee

Comment Guidelines

We welcome your feedback on H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.