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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).

Ingredients:

  • 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

Directions:

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.

Williams-Sonoma Kitchen.