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04/22/05 - Recipe for Spinach, Pine Nuts and Currants

This time its spinach. We bought TWO huge bunches at the Farmers' Market and really did not want them to go to waste.

The recipe to the right is a simple way of preparing spinach, especially if you have a CostCo bag of pine nuts (aka pignolia nuts) on hand. The trick is to get the pine nuts toasted first, then add them back at the end.

We could probably make a generic greens, nuts and fruit recipe out of this, but even we have our limits.
 Recipe for Spinach, Pine Nuts and Currants

    2 lbs spinach leaves
    1/2 cup pine nuts
    2 tbsp olive oil
    1/4 cup currants (or dark raisins in a pinch)

Heat a frying pan over high heat. Dump in the pine nuts and stir until they are lightly browned. Pay attention. You don't want them to burn. When the nuts are browned, dump them into a bowl.

Put the pan back on the burner, and lower the heat to medium high. Put in the olive oil and let it warm a bit. Add the spinach. Now and then, toss it with a spoon and fork so it all cooks down. When all of the spinach is dark green and cooked add the currants. Toss again and turn off the heat. Add the pine nuts and toss yet again.

Serve.

Keywords: food, farmers' market, recipe