On Line Cookbook
Epinards aux Pignons - Spinach with Pine Nuts
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Peggy

Serves/Makes:4

Ingredients
  • 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
Preparation
  • 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.
Comments
From France, the Beautiful Cookbook

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.