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Creamed spinach, pine nuts and currants
Turn anyone into a fan of leafy greens with this delicious creamed spinach with pine nuts, currants, garlic and nutmeg. Perfect for a Thanksgiving side dish, or just a weeknight dinner side.
SERVES
5
TO
6
Ingredients
Creamed spinach with pine nuts and currants
- 1/4 cup currants
- 2 shallots, minced
- 1 clove of garlic, sliced
- 2 tbps butter
- 2 lbs fresh baby spinach
- 1/2 cup heavy cream
- 1/4 cup pine nuts
- Pinch of nutmeg
- Salt and black pepper to season
Directions
- Put the currants into a small bowl, pour over some hot water, and leave them to plump.
- Add the shallots, garlic and butter to a large pan on medium and wait until translucent to add the spinach, wilting it a little at a time until you have it all in the pan, keep cooking until most of the water has disappeared.
- Add the wine and reduce.
- Add the cream and reduce by half.
- Toast the pinenuts in a dry pan until they are coloured and set aside to cool
- Drain the currants well, and add to the pan along with the toasted pinenuts. Season with salt ,pepper and nutmeg. Serve and enjoy!
