Espinacas con Pasas, Piñones y Manteca - Spinach with Raisins, Pine Nuts, and Butter
Espinacas con Pasas, Piñones y Manteca Recipe from Uruguay
Introduction
Espinacas con Pasas, Piñones y Manteca, also known as Spinach with Raisins, Pine Nuts, and Butter, is a traditional Spanish dish that combines the earthy flavors of spinach with the sweetness of raisins, the nuttiness of pine nuts, and the richness of butter. This dish is a perfect balance of flavors and textures, making it a favorite among both adults and children.
History
This recipe has its roots in Spanish cuisine, where spinach is a popular vegetable used in a variety of dishes. The combination of spinach with raisins, pine nuts, and butter is a classic flavor profile that has been enjoyed for generations in Spain. This dish is often served as a side dish or as a main course, accompanied by crusty bread or rice.
Ingredients
How to prepare
- Thoroughly wash the spinach and place it on heat without water, only with salt, and cover it well. Once the spinach becomes tender, remove it from heat and drain the water.
- Add pine nuts, raisins, and butter to the spinach. Stir them together so that the heat from the spinach melts the butter. Serve the dish hot.
Variations
- Add a splash of balsamic vinegar for a tangy twist.
- Substitute the pine nuts with almonds or walnuts for a different flavor.
- Use golden raisins instead of regular raisins for a sweeter taste.
Cooking Tips & Tricks
Be sure to thoroughly wash the spinach to remove any dirt or grit before cooking.
- Cooking the spinach without water helps to retain its natural flavors and nutrients.
- Stir the pine nuts, raisins, and butter into the hot spinach to allow the flavors to meld together.
- Serve the dish hot to enjoy the flavors at their best.
Serving Suggestions
Serve Espinacas con Pasas, Piñones y Manteca as a side dish with grilled chicken or fish, or as a main course with rice or crusty bread.
Cooking Techniques
Cooking the spinach without water helps to retain its natural flavors and nutrients.
- Stirring the pine nuts, raisins, and butter into the hot spinach allows the flavors to meld together.
Ingredient Substitutions
Use olive oil instead of butter for a healthier option.
- Substitute dried cranberries for the raisins for a tart flavor.
Make Ahead Tips
This dish can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.
Presentation Ideas
Serve Espinacas con Pasas, Piñones y Manteca in a decorative serving dish garnished with fresh parsley or a sprinkle of paprika for a pop of color.
Pairing Recommendations
Pair this dish with a glass of Spanish red wine, such as Rioja, for a perfect match of flavors.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 25g per serving
Fats
Total Fat: 15g per serving
Saturated Fat: 6g per serving
Proteins
Protein: 5g per serving
Vitamins and minerals
Vitamin A: 150% DV
Vitamin C: 50% DV
Iron: 15% DV
Alergens
Contains: nuts, dairy
Summary
Espinacas con Pasas, Piñones y Manteca is a nutritious dish that is rich in vitamins, minerals, and healthy fats. It is a great source of fiber and antioxidants, making it a healthy addition to any meal.
Summary
Espinacas con Pasas, Piñones y Manteca is a delicious and nutritious dish that combines the flavors of spinach, raisins, pine nuts, and butter. This traditional Spanish recipe is easy to make and is sure to become a favorite at your dinner table. Enjoy!
How did I get this recipe?
The moment I found this recipe is one that will always stay with me. It was a warm summer day when I stumbled upon an old cookbook in the back of my friend Maria's kitchen cupboard. As I flipped through the pages, a handwritten note fell out, revealing the recipe for Espinacas con Pasas, Piñones y Manteca - Spinach with Raisins, Pine Nuts, and Butter.
I was immediately intrigued by the combination of flavors and knew I had to give it a try. Maria had mentioned that the recipe had been passed down through her family for generations, so I felt honored to have the opportunity to recreate it in my own kitchen.
I gathered all the ingredients I would need for the dish - fresh spinach, plump raisins, toasted pine nuts, and creamy butter. As I began to cook, the fragrance of the aromatics filled the air, transporting me back to my childhood.
I remembered the first time I had tried Espinacas con Pasas, Piñones y Manteca. It was at a family gathering, and my abuela had prepared a large batch to share with everyone. The savory spinach paired perfectly with the sweet raisins and nutty pine nuts, creating a dish that was both comforting and indulgent.
I watched as my abuela worked her magic in the kitchen, adding a little bit of this and a little bit of that until the flavors were just right. I had always admired her ability to cook without a recipe, relying instead on her intuition and years of experience.
As I stirred the spinach in the skillet, I thought back to all the meals my abuela had taught me to make over the years. Each dish held a special place in my heart, a reminder of the love and care she had poured into each recipe.
I added the raisins and pine nuts to the spinach, letting them mingle and meld together. The sweet and nutty flavors complimented the earthy greens perfectly, creating a dish that was both simple and elegant.
Finally, I melted a generous knob of butter into the pan, allowing it to coat the spinach and create a luscious sauce. The rich, creamy butter added a luxurious touch to the dish, elevating it to a whole new level.
As I took my first bite of Espinacas con Pasas, Piñones y Manteca, I was transported back to that family gathering so many years ago. The flavors were just as I remembered - savory, sweet, and utterly delicious.
I felt a sense of connection to my abuela as I savored each mouthful, knowing that her spirit was with me in that moment. Her love and passion for cooking had been passed down through the generations, and I felt honored to carry on the tradition.
From that day forward, Espinacas con Pasas, Piñones y Manteca became a staple in my cooking repertoire. Whenever I prepare the dish, I am reminded of my abuela and the many lessons she taught me in the kitchen.
I am grateful for the simple pleasure of preparing a meal that brings joy to those around me, just as my abuela did for our family. Cooking has always been a way for me to connect with my roots and honor the traditions that have shaped me into the person I am today.
And so, as I finish the last bite of Espinacas con Pasas, Piñones y Manteca, I am filled with a sense of gratitude for the recipe that brought me closer to my abuela and the memories we shared in the kitchen. Cooking will always be a way for me to keep her spirit alive and honor her legacy for years to come.