Appetizer Recipes

Spinach with Pine Nuts and Currants

Spinach with Pine Nuts and Currants



Spinach with Pine Nuts and Currants

Serves: 5


1/4 cup Sun maid dried Zante currants
1/2 cup very hot water
1/4 cup Melissas organic pine nuts
18 ounces organic baby spinach washed and drained but not dried
1 tablespoon Napa Valley organic olive oil
1 medium organic onion or two very small onions finely diced
2 cloves Melissas organic garlic minced
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon Pepper
1/8 teaspoon cinnamon


Soak currants in very hot water while you prepare other ingredients.

In a large, deep pot with a lid, toast the pine nuts over medium heat until lightly browned. Stir occasionally for about four minutes. Remove nuts and set aside.

Add the damp spinach to the pot and cover to wilt it over medium heat, stirring occasionally for three to four minutes. When spinach is just wilted, transfer it to a cutting board and discard the green water. Coarsely chop the spinach and blot any excess water that runs out with paper towels.

Add olive oil to the pot and heat it over medium heat. Add onion and cook to soften, but not brown it, about ten minutes. Add garlic and cook 30 seconds. Drain the currants. Stir in currants, spinach, pine nuts, salt, pepper, and cinnamon. Toss and cook about two minutes until everything is heated through.