Spinach with Pine Nuts and Currants

Spinach with Pine Nuts and Currants


1 person 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.

Patsy Jamieson, Diane Temple

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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