Sauteed Baby Spinach With Currants and Pine Nuts
Summary
This recipe featured in:
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- Prep time
- 8 min
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- Cook time
- 8 min
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- Servings
- 4 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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black pepper (optional)
- 1/4 tsp
- 1/4 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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raisins or currants
- 1 tbsp
- 1 tbsp
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lemon (1/2 juiced, 1/2 cut into 4 wedges)
- 1
- 1
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spinach
- 1 lbs
- 454 g
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garlic (thinly sliced)
- 1 clove
- 1 clove
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olive oil
- 1 tsp
- 1 tsp
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pine nuts (pan-toasted)
- 1 tbsp
- 1 tbsp
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Directions
Directions
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Heat the oil in an extra-large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown, about 2 minutes. Transfer the garlic to a small dish and set aside.
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Add the spinach to the skillet, one large handful at a time. Cook and toss with tongs until all of the spinach is just wilted, about 4 minutes. Add the lemon juice and currants, and toss to combine, about 30 seconds. Remove from the heat and sprinkle with the salt and, if using, pepper.
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Using tongs, transfer the spinach to a serving bowl or platter. Top with the reserved garlic slices and the pine nuts, and serve with the lemon wedges.