We were out of raisins/currants and I had a mess of fresh spinach. This is what I did.
Sautéed spinach & apples:
- 1 1/2 lbs fresh spinach, cleaned, stemmed, & washed in cold water three times. Allow to dry before cooking.
- 1 1/2 tbs pine nuts.
- 1 apple, peeled, cored, & chopped.
- 1 clove garlic, crushed.
- 1 tbs olive oil.
- 1 tbs unsalted butter.
- 1/2 lemon.
- salt & pepper to taste.
Heat oil and add butter to melt. Sauté pine nuts & garlic until golden. Add apple. Add spinach in batches as it cooks. When all spinach is cooked, squeeze lemon half over dish and add salt & pepper.
Serve with a salad, bread, and white wine. Perhaps an Albariño.