Spinach with Pine Nuts and Currants

    20 minutes

    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.

    3 people made this

    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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