Sautéed Spinach with Pine Nuts and Currants
Sautéed spinach with pine nuts and currants is a classic side dish that's both simple to prepare and incredibly flavorful. The spinach wilts quickly in the hot oil, while the pine nuts add a nutty crunch and the currants provide a sweet, tangy contrast. A squeeze of lemon juice brightens the dish and adds a touch of acidity, while a sprinkle of salt and pepper brings out the flavors of all the ingredients. This dish is perfect for a quick and easy weeknight dinner or as a side for a more elaborate meal.
Sautéed spinach with pine nuts and currants is a dish that has been around for centuries. It is believed to have originated in Italy, where it was traditionally served as a side dish with roast chicken or fish. Over time, the dish spread to other parts of Europe and eventually made its way to the United States. Today, sautéed spinach with pine nuts and currants is a popular dish all over the world. It is often served as a side dish, but it can also be used as a filling for pasta or ravioli. The dish is simple to prepare and can be made with a variety of ingredients. However, the key to making a great sautéed spinach with pine nuts and currants is to use fresh, high-quality ingredients. The spinach should be fresh and green, and the pine nuts should be toasted until they are golden brown. The currants should be plump and juicy. If you use fresh, high-quality ingredients, you will be rewarded with a dish that is both delicious and nutritious.
Sautéed Spinach with Pine Nuts and Currants Sautéed Spinach with Pine Nuts and Currants Sautéed Spinach with Pine Nuts and Currants Sautéed Spinach with Pine Nuts and Currants
Prep time: 10 | Cook time: 5 | Serves: 4
Ingredients
  • 1 bunch fresh spinach, washed and chopped
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup pine nuts
  • 1/4 cup currants
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Toast the pine nuts until they are golden brown and fragrant, about 2 minutes.
  3. Add the spinach to the skillet and cook until wilted, about 3 minutes.
  4. Stir in the currants, garlic, lemon zest, and lemon juice. Cook for 1 minute more.
  5. Season with salt and pepper to taste.
Why It Works
  • The spinach wilts quickly in the hot oil, which helps to preserve its nutrients.
  • The pine nuts add a nutty crunch and the currants provide a sweet, tangy contrast.
  • A squeeze of lemon juice brightens the dish and adds a touch of acidity.
  • A sprinkle of salt and pepper brings out the flavors of all the ingredients.