Spinach with pine nuts and currants

Gary Rhodes makes a deliciously moreish side dish using large-leaf spinach from Highgate Florists and Growers
By Gary Rhodes
Spinach with pine nuts and currants
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 1 knob of butter
  • 250 g large spinach leaves, roughly torn
  • 1 tbsp pine kernels, toasted
  • 1 tbsp currants

Method

1. Melt the butter in a saucepan over a medium heat, add the spinach and cook until just wilted. Season with salt and freshly ground black pepper and transfer to a serving dish.

2. Sprinkle over the pine nuts and currants and serve.

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