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Epinards aux Pignons - Spinach with Pine Nuts
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  • 2-1/2 oz (70 grm). dried currants
  • 3 lbs (1.4 kg). fresh spinach
  • 3 tbsp (45 ml) olive oil
  • salt and freshly ground pepper
  • 2-1/2 oz (70 grm). pine nuts
  • 6 drops orangeflower water
  • Cover the currants with warm water in a small bowl.
  • Trim the stalks from the spinach; wash the leaves and dry in a salad spinner.
  • Heat 2 tbsp (30 ml) oil in a nonstick 11 inch saute pan and cook the spinach in batches over high heat, turning constantly, for 5 minutes.
  • Season with salt and pepper and keep hot.
  • Heat the remaining oil in a nonstick 8 inch skillet.
  • Add the drained currants and pine nuts and cook, stirring, for 2 minutes or until the pine nuts are golden.
  • Add the pine nuts, currants and orangeflower water to the saute pan with the spinach and stir for 30 seconds, then remove from the heat.
  • Arrange the spinach on a serving plate and serve immediately.
From France, the Beautiful Cookbook

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