This is a favorite way of cooking spinach, which we have served many times over the years. The original recipe came from Efrain Martinez’s book, Classic Spanish Cooking with Chef Ef, which features a number of regional specialties, such as this dish from Catalonia.
Essentially, steamed and chopped spinach is mixed with a variety of flavorings, including raisins (which are frequently used in savory dishes in Spain and Latin America). In the recipe below, I have preserved Chef Ef’s original proportions, although Carol made the version in the photograph with more pine nuts and onions.
2 lbs. fresh spinach
2 Tbs. olive oil
1 clove garlic, crushed
1-1/2 Tbs. chopped onion
3 anchovy filets, chopped
2 Tbs. pine nuts
2 Tbs. raisins, chopped
Salt and pepper to taste
Wash, steam, drain, and chop the spinach.
In a large skillet, heat the olive oil over medium heat and saute the garlic, onion, anchovy, pine nuts, and raisins until the onions are translucent, about 5 minutes. Add the drained spinach and toss with the other ingredients in the skillet until hot and well mixed. Season to taste.