Sautéed Spinach, Currants and Pine Nuts
Currants and pine nuts give this simple spinach dish a Sicilian slant. It’s the perfect accompaniment for our Southern Italian Braised Chicken (see related recipe at left).
- 3 Tbs. olive oil
- 1 Tbs. minced shallot
- 2 lb. spinach
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup currants
- 1/4 cup pine nuts, toasted
In a sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the shallot and cook, stirring, until fragrant, 5 to 10 seconds. Add 1 Tbs. of the olive oil and half of the spinach, and season with salt and pepper. Cook, stirring, until the spinach is wilted, 3 to 4 minutes. Transfer to a bowl. Add the remaining 1 Tbs. olive oil to the pan and cook the remaining spinach.
Return all of the spinach to the pan and stir in the currants and pine nuts. Serve immediately. Serves 4.