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