Espinacs a la Catalana d’Ordino (Sautéed Mountain Spinach with Pine Nuts & Raisins) – Authentic Andorra Recipe
Sweet-and-savory Pyrenean parish skillet tossing tender spinach with garlic, pine nuts, and raisins.
- Country of Origin
- 🇦🇩 Andorra (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh spinach leaves, Toasted pine nuts, Plump golden raisins, Garlic, Extra virgin olive oil
Ingredients for Espinacs a la Catalana d’Ordino (Sautéed Mountain Spinach with Pine Nuts & Raisins) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh spinach leaves, prepped into bite-sized pieces
- 1.5 cups toasted pine nuts, washed and trimmed
- 1 cup plump golden raisins
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Andorra seasoning (extra virgin olive oil, sea salt, nutmeg)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add fresh spinach leaves and toasted pine nuts along with extra virgin olive oil, sea salt, nutmeg, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with plump golden raisins and serve straight from the skillet.