Epinards aux Pignons - Spinach with Pine Nuts – a delicious recipe with currants, fresh spinach, olive oil, salt, nuts, water. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cover the currants with warm water in a small bowl.
2
Trim the stalks from the spinach; wash the leaves and dry in a salad spinner.
3
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.
4
Season with salt and pepper and keep hot.
5
Heat the remaining oil in a nonstick 8 inch skillet.
6
Add the drained currants and pine nuts and cook, stirring, for 2 minutes or until the pine nuts are golden.
7
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.
8
Arrange the spinach on a serving plate and serve immediately.
585
kcal
Calories
45
g
Fat
38
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Epinards aux Pignons - Spinach with Pine Nuts falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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