Espinacas a la Catalana (Catalan Spinach)


  • 1 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 cup garbanzo beans
  • 1/4 cup raisins*
  • 1/4 cup toasted pine nuts
  • 1 pound washed spinach
  • lemon juice and Sherry vinegar to taste
  • salt and pepper


  • In a large pan, heat the olive oil over medium heat. Add garlic and cook until it starts to dance in the olive oil but doesn't color. Add garbanzo beans, raisins and pine nuts and stir to mix; then add spinach and gently wilt. Season with salt, pepper, lemon juice and Sherry vinegar to taste and serve. *sultanas or red flames, macerated in medium-dry Oloroso Sherry if desired

Pairing: a Fino Sherry, particularly Tio Pepe's Kosher Sherry

    This story appears in the print issue of June 2009.
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