Spinach with currants & pine nuts
Spinach with currants and pine nuts is a nutritious side dish combining the sweet tang of currants with toasted pine nuts, all wilted in fresh spinach. This quick recipe adds texture and flavor to any meal.
Cook time 20 min
Prep time 10 min
Ingredients:
1/3 cup pine nuts2 tbsp olive oil
2 onions
1/3 cup currants
2 tbsp vinegar
6 cups spinach
salt & pepper to taste
Spinach with currants and pine nuts is a flavorful and nutritious side dish that combines the sweetness of currants with the earthy richness of pine nuts and spinach. This quick and easy recipe is perfect for enhancing your meal with added texture and a burst of flavor.
Instructions:
- Place a large skillet or frying pan over medium heat.
- Add the pine nuts to the dry skillet and toast them, stirring frequently, until they are golden brown and aromatic, about 3-5 minutes. Watch carefully to prevent burning.
- Once toasted, transfer the pine nuts to a plate and set aside.
- In the same skillet, add the olive oil and heat it over medium heat.
- Add the finely chopped onions to the skillet and cook, stirring occasionally, until they become translucent and start to caramelize, about 10 minutes.
- Stir in the currants and cook for another 2-3 minutes, until they begin to soften.
- Add the vinegar to the skillet, stirring to deglaze the pan and combine the flavors.
- Gradually add the spinach to the skillet in batches, cooking and stirring until each batch wilts before adding more. This process should take about 5 minutes.
- Continue to cook until all the spinach is wilted and tender, about 1-2 minutes more.
- Season the mixture with salt and pepper to taste.
- Stir in the toasted pine nuts.
- Serve the spinach with currants and pine nuts immediately as a warm side dish.
This spinach with currants and pine nuts recipe is a delightful blend of flavors and textures that will complement any meal. The sweet currants and crunchy pine nuts add a gourmet touch to the healthy, vibrant spinach. Enjoy this dish as a side or a light main course, knowing it's both delicious and nutritious.
Spinach with currants & pine nuts FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.
Yes, you can substitute pine nuts with walnuts, almonds, or sunflower seeds. Adjust the taste and texture accordingly, as each nut has a different flavor profile.
The spinach is done when it is wilted and tender but still vibrant green, which typically takes about 5-7 minutes of cooking time after adding it to the skillet.
A light vinegar such as white wine vinegar or apple cider vinegar works best, as they add a pleasant tang without overpowering the other flavors. Avoid strong flavored vinegar like balsamic.
You can prepare the components ahead of time (toast the pine nuts, sauté the onions, etc.) and store them separately in the refrigerator. Combine and finish cooking just before serving to retain freshness.
Cooking Tips:
- Toast the pine nuts.
- Use fresh spinach.
- Sauté the onions slowly.
- Adjust the seasoning to your taste.
- Serve immediately.
Nutrition Facts
8 ServingsCalories 90kcal
Protein 2.12g
Carbohydrates 10g
Fiber 1.65g
Sugar 7g
Fat 8g
More recipes
Pea, mint and feta frittatas
Light and flavorful pea, mint, and feta frittatas for brunch.
13 Jan 2026Roast pumpkin, spinach and pomegrante couscous
Delicious roast pumpkin couscous with spinach and pomegranate.
02 Mar 2026Spaghetti with olive and mint pesto
A quick and flavorful spaghetti with olive and mint pesto.
12 Feb 2026Almond & goat cheese-stuffed dates
Easy almond and goat cheese-stuffed dates make a delightful appetizer.
02 Dec 2025Orange roasted beets & fennel
A vibrant side dish of roasted beets and fennel with orange dressing.
07 Mar 2026