Roman-Style Spinach with Pine Nuts
A side dish of wilted spinach leaves, seasoned with raisins, pine nuts and balsamic vinegar
- 50g (2oz) raisins
- 50g (2oz) pine nuts
- 2tbsp olive oil
- 550g (1lb 4oz) spinach, washed well and tough stalks removed
- 1tbsp balsamic vinegar
Look for the freshest large-leaf spinach you can find, and make sure that you wash it in several changes of cold water to remove any grit.
Soak the raisins in a little boiling water to plump for a few minutes, then drain. Toast the pine nuts in a dry frying pan until golden brown.
In a large sauté pan, warm the olive oil, add the spinach and cook quickly, turning the spinach over until it is wilted. Season well with salt and pepper. Add the raisins and pine nuts, and toss through until everything is well combined. Drizzle with the balsamic vinegar and serve immediately.