espinacs a la catalana

A guide to food in Spain

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espinacs a la catalana (Catalan): spinach with raisins and pine nuts

This doesn’t really stand alone as a dish in itself, rather it’s an ingredient in several others, e.g. canalons d’espinacs and panadons. However it can be served with various pork specialities, e.g. botifarra blanca, panxa de porc (belly pork), etc. or eggs in which case it is served in an earthenware dish rather than on a plate as a guarnició.

By Simon Rice