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Vegetable - Sautéed Spinach, Currants and Pine Nuts


Currants and pine nuts give this simple spinach dish a Sicilian slant. It’s the perfect accompaniment for our Southern Italian Braised Chicken

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  • 3 Tbs. olive oil
  • 1 Tbs. minced shallot
  • 2 lb. spinach
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup currants
  • 1/4 cup pine nuts, toasted


Servings 4


Step 1

In a sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the shallot and cook, stirring, until fragrant, 5 to 10 seconds. Add 1 Tbs. of the olive oil and half of the spinach, and season with salt and pepper. Cook, stirring, until the spinach is wilted, 3 to 4 minutes. Transfer to a bowl. Add the remaining 1 Tbs. olive oil to the pan and cook the remaining spinach.

Return all of the spinach to the pan and stir in the currants and pine nuts. Serve immediately.

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