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
You may also want to watch:
1 tbsp olive oil
1 large garlic clove
Most Read
- 1 COVID deaths fall by 50% in Herts hospitals
- 2 Grandmother who got on a motorcycle aged 105 passes away
- 3 Aircraft museum celebrates 85 years since the Spitfire's maiden flight
- 4 Council tax set to rise in South Cambs to help support frontline services
- 5 Man to face court after admitting to £15,000 cigarette stealing spree
- 6 Royston man celebrates 100th birthday after recovering from COVID-19
- 7 Council tax to rise in county after 'extraordinary' year
- 8 Send us photos of your exotic pets!
- 9 Hickford QUITS ahead of damning report
- 10 Council leader under fire for 'culture of bullying' in wake of farmgate scandal
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
