This is a classic Sicilian vegetable dish. It can be prepared with spinach, chard, mustard greens (or any other leafy greens). Nutritious and delicious this recipe literally takes only minutes to prepare.
The currants (or raisins) add just the right amount of sweetness, provide generous amounts of potassium and are full of antioxidants.
Pine nuts (yes, they really do come from pine trees) are the small edible elongated ivory-colored seeds from the pine cone. A pine nut (pinolo) has a sweet buttery flavor. It takes about 15-20 years for the trees to begin producing the little seeds (mostly harvested by hand) and triple that time to reach top production which would account for their expense.
I enjoy this dish at room temperature and if there is any left, I add a splash of white balsamic vinegar and it turns into a nice salad to be devoured cold.
- 6 ounces fresh spinach (I leave the stems on small leaves)
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 2 tablespoons currants (or raisins)
- Season with salt and pepper to taste
Toast the pine nuts in a 350* oven for 9-10 minutes. Let cool.
In a large skillet, heat the olive oil, add the spinach. With tongs or a fork, quickly stir the spinach around for a minute or two. (This cooks so fast, that if your not careful it will wilt to almost nothing). Remove from heat, season with salt and pepper to taste. Stir in the pine nuts and currants.