Spinach with Pine Nuts and Currants


    Spinach with Pine Nuts and Currants

    Recipe Picture:Spinach with Pine Nuts and Currants

    Spinach with Pine Nuts and Currants


    2 people made this

    Even if you haven't had time to shop for fresh produce or are too busy to rinse fresh greens, there is no excuse for not including a side of magic spinach on your menu.

    Serves: 4 

    • 1/3 cup dried currants
    • boiling water
    • 2 bunches of English spinach, trimmed
    • 2 teaspoons extra-virgin olive oil
    • 1/4 cup pine nuts
    • 1 medium onion, finely chopped
    • 1 garlic clove, crushed
    • 1 tablespoon balsamic vinegar
    • freshly ground black pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place currants in a small bowl and pour in enough boiling water to cover. Let plump for 5 to 10 minutes. Drain, reserving the soaking liquid.
    2. Wash and dry spinach leaves and roughly chop.
    3. Heat oil in a large non-stick frying pan over medium-low heat. Add pine nuts and cook, stirring, until light golden, 1 to 2 minutes. Transfer pine nuts to a small bowl and set aside. (Do not wash the pan.)
    4. Add onion and garlic to the frying pan. Cook, stirring, until softened and light golden, 2 to 3 minutes. Add spinach and 2 tablespoons of the reserved soaking liquid. Increase the heat to medium-high and cook, stirring, until spinach has just wilted, about a minute. Stir in currants and pine nuts. Season with vinegar and pepper.
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