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
450g (1lb) fresh spinach
25g (1oz) sultanas
12g (1/2oz) butter
You may also want to watch:
1 tbsp olive oil
1 large garlic clove
- 1 11 questions to decide how Royston you are!
- 2 'Outstanding' Royston police officer wins Chief Constable's award
- 3 Man arrested on suspicion of drugs offence after two warrants issued
- 4 Cambs police crack down on county lines drugs offences
- 5 Ewan's handiwork sees him give back to his old school with help of charity
- 6 Extra Car Park Panto date added for IWM Duxford
- 7 Royston's George Crotty selected by GB for World Boxing Championships
- 8 Fundraising walk for Citizens Advice 'a resounding success'
- 9 Review: Groan Ups is 'like a student sketch show stretched out over two hours'
- 10 Save pennies and the planet - why you should go along to Sustain-Ability event
25g (1oz) pine nuts
salt and pepper
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.