One of my favorite tapas restaurants in San Francisco serves a spinach dish with golden raisins and almonds that’s very similar to this one. I put my own twist on it using pignoli (pine) nuts and currants.
PREP TIME
5 minutes
COOKING TIME
10 minutes
YIELD
2 servings
2 tablespoons raw pine nuts
(pignoli nuts)
1 tablespoon butter or coconut oil
4 cups of baby spinach, washed
Sea salt and black pepper to taste
2 tablespoons dried currants
SIDE NOTE
You can make this recipe with raisins and walnuts if you prefer.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a large skillet, toast the pine nuts over low heat for approximately 5 minutes, tossing often to prevent burning. Set the toasted pine nuts aside.
Melt the butter in the skillet, add the spinach, sea salt, and black pepper. Cover for about 2 minutes. Stir the spinach, and cook until it is wilted.
Top with toasted pine nuts and currants.
