Vegetables Greens Spinach Catalan-Style Spinach Be the first to rate & review! In this very simple and supertasty dish from Spanish winemaker Álvaro Palacios, curly spinach is cooked just enough to retain its great flavor when mixed with sautéed garlic, toasted pine nuts and plump raisins. Slideshow: More Spinach Recipes By Álvaro Palacios Álvaro Palacios Álvaro Palacios is one of Spain's most respected and celebrated winemakers. His legendary wine L'Ermita put DO Priorato on the world map. Producing acclaimed wines from three Spanish regions, he is recognized as a major figure in modern European viticulture.Experience: Álvaro Palacios was born into a prestigious winemaking family in Rioja, Spain. After training in Bordeaux, he chose to forgo the security of working at his family's Palacios Remondo estate to start his Priorat winery. Álvaro worked with neighboring winemakers to establish the first sub-DO in Catalonia through what was called the "Gratallops Project." His L'Ermita wine was introduced in 1995 to global accolades, placing Priorat and Palacios firmly on the world map. Now with estates in Priorat, Bierzo, and Rioja, Álvaro Palacios is considered one of the most prolific and important winemakers in modern European viticulture.Education: Álvaro Palacios studied enology in Bordeaux and apprenticed with winemaker Jean Pierre Moueix at the famed Château Petrus. Food & Wine's Editorial Guidelines Updated on September 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Total Time: 30 mins Yield: 8 Ingredients 1/2 cup raisins 1/2 cup pine nuts Four 10-ounce bags stemmed curly spinach 1/4 cup extra-virgin olive oil 4 large garlic cloves, very finely chopped Kosher salt Pepper Directions In a small bowl, cover the raisins with warm water and let stand until plumped, about 10 minutes; drain well. Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer to a plate. In a large saucepan, bring 1/2 cup of water to a boil. Add half the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook over moderately high heat, stirring, until just wilted, about 5 minutes. Transfer to a colander to drain. Repeat with another 1/2 cup of water and the remaining spinach. In the large saucepan, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until fragrant and lightly browned, about 3 minutes. Stir in the spinach, raisins, pine nuts and a generous pinch of salt. Cook, stirring occasionally, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve. Rate it Print