Braised spinach with currants and pine nuts

Serves 6 people

Ingredients

3 Tbs. dried currants

2 Tbs. red wine vinegar

3 Tbs. pine nuts

2 lbs. spinach, stems removed, halved lengthwise, and cut crosswise into 2-inch-wide strips

3 Tbs. extra-virgin olive oil

4 garlic cloves, thinly sliced

1 tsp. salt

1/2 tsp. freshly ground black pepper

Instructions

1. Combine the currants and vinegar in small bowl. Let stand 30 minutes. To toast the pine nuts, preheat the oven to 350 degrees.
2. Arrange the nuts in a single layer on a baking sheet. Place in the oven to bake just until light golden and fragrant, about 3 minutes. Remove from the oven and set aside to cool.
3. Heat the oil in large skillet over medium-high heat. Add the garlic and sauté, stirring constantly, just until fragrant, about 1 minute.
4. Add the greens in 3 batches, tossing each batch with tongs until wilted before adding the next.
5. Stir in currants and any remaining liquid, salt and pepper and cook, covered, over moderately low heat until spinach is tender, about 3 minutes.
6. Remove the lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more.
7. Stir in the pine nuts and serve immediately.

Source: Recipe adapted from Sheri Castle of Creative Cooking with Sheri Castle featured on Carrboro Farmers' Market

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