Spinach, Currants and Walnut Saute

1. 1

   Soak the currants in the Madeira.

2. 2

   Carefully wash the spinach, removing all traces of sand and dirt and remove stems too.

3. 3

   Heat the butter in a large skillet.

4. 4

   When it is hot, add the currents with Madeira and saute for about 30 seconds.

5. 5

   Add the spinach leaves in small batches.

6. 6

   With tongs, swish the spinach around in the butter and Madeira until it is just barely wilted.

7. 7

   Add the walnuts, salt and pepper and serve immediately along with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.