Wilted Spinach with Currants and Pine Nuts
Silvana Nardone
From Every Day with Rachael Ray
February-March 2006
FOUR SERVINGS
Prep Time: 5 min
Cook Time: 5 min
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1/4 cup pine nuts
1/4 cup dried currants
1 large bag of prewashed spinach (10 ounces)
Salt
Juice of half a lemon (optional)
Heat the olive oil in a large saucepan over medium heat. Add the garlic, pine nuts and currants and cook until the pine nuts are slightly browned, about 1 minute. Increase the heat to medium-high, add the spinach and toss with tongs until wilted. Season the spinach with salt. Remove the pan from the heat, drizzle the spinach with the lemon juice and serve.
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