Spinach with Pine Nuts and Raisins

Variations of spinach with pine nuts and raisins can be found on most Spanish tapas menus these days. While it’s always a good combination, it never particularly excited me until I tried the version at Kika Tapas last summer.

The key to their version? Just barely wilting the spinach and adding a squeeze of fresh lemon juice on top. Those two small details make a world of difference in texture and flavor.

Spinach with Pine Nuts and Raisins

Getting the spinach barely wilted can be a little tricky. You really have to take it off the heat before you think it’s ready and know that it will continue to cook a little off the heat. But once you get that part down, this recipe couldn’t be easier.

I also normally add garlic – something that completely slipped my mind until I was about to hit publish. I’ve included garlic in the recipe as optional because I clearly enjoyed it just as much without!

Sauteed Baby Spinach with Pine Nuts and Raisins

Yield: 2 servings as a side dish, 4 servings as a tapa

Sauteed Baby Spinach with Pine Nuts and Raisins


  • 2 tablespoons raisins
  • 2 teaspoons olive oil
  • 5 ounces fresh baby spinach
  • 1 clove of garlic, thinly sliced (optional)
  • 2 tablespoons pine nuts
  • Small squeeze of fresh lemon juice (about a quarter of lemon)
  • Salt


  • Soak the raisins in warm water for five minutes. Strain and set aside.
  • Heat the olive oil over medium-low heat in a large skillet. Add the garlic and cook until softened and lightly golden. Remove and set aside.
  • Add the pine nuts and toast for a few minutes until lightly golden, adjusting the heat if necessary so they don't burn. Add the spinach, raisins, and cooked garlic. Cook for just a couple of minutes, until the spinach just starts to wilt, stirring around constantly. Transfer to a serving dish, squeeze a little fresh lemon juice over the top, and sprinkle with flaky sea salt.

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