- Spinach Leaves – 125 gms
- Extra-Virgin Olive Oil – 1/4 cup
- Pine Nuts – 1/4 cup
- Currants – 1/4 cup
- Ground Black Pepper
- Heat a large non-stick pan.
- Add oil , pine nuts and currants.
- Stir over medium heat until the nuts are golden and the currants are round and plump.
- Add the spinach and stir quickly to coat with the oil.
- Season with salt and pepper.
- Transfer immediately to a serving dish.
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