Spinach with sultanas and pine nuts
Ingredients 450g (1lb) fresh spinach 25g (1oz) sultanas 12g (1/2oz) butter 1 tbsp olive oil 1 large garlic clove 25g (1oz) pine nuts salt and pepper Method PUT the sultanas in a bowl, cover with hot water and leave to soak while the spinach cooks
Ingredients
450g (1lb) fresh spinach
25g (1oz) sultanas
12g (1/2oz) butter
1 tbsp olive oil
1 large garlic clove
Most Read
- 1 Every household in the UK to get £400 to help with rising energy bills
- 2 Explained: What the cost of living support package means for you
- 3 Family of patient who died from drug overdose speak out after inquest
- 4 MP visits Royston lab to learn about local success story
- 5 Stevenage's Lister Hospital changes maternity visiting guidance
- 6 Axing BBC TV news from Cambridge 'a backward step' says MP
- 7 Council confirms first monkeypox case in Hertfordshire
- 8 Three dogs including pregnant Jack Russell stolen from Wimpole kennels
- 9 Police find body in search for missing 71-year-old Raymond
- 10 All aboard for Steam at the Hoops festival in Bassingbourn
25g (1oz) pine nuts
salt and pepper
Method
PUT the sultanas in a bowl, cover with hot water and leave to soak while the spinach cooks.
Wash the spinach well, discarding the stalks.
Put the spinach in a saucepan without any water and cook gently for 5-10 minutes until wilted and just cooked. Drain thoroughly, squeezing out as much water as possible.
Melt the butter and oil in a large frying pan, add the peeled and chopped garlic, cook gently for a minute. Add the spinach and stir gently until evenly coated with oil and butter. Drain the sultanas and add to the pan, stir in the pine nuts, with salt and pepper to taste. Serve immediately. Enough for two. For a vegetarian meal, try it with pasta dressed with garlic, parmesan cheese and unsalted butter.
JUDY BROADWAY
