Spinach  past currants & pine nuts

Spinach past currants & pine nuts

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The ingredient of Spinach past currants & pine nuts

  1. 55g (1/3 cup) pine nuts
  2. 2 tbsp olive oil
  3. 2 brown onions, halved, thinly sliced
  4. 55g (1/2 cup) currants
  5. 2 tbsp cider vinegar
  6. 3 bunches (about 1.2kg) English spinach, leaves washed, dried
  7. Salt & freshly pitch black pepper

The instruction how to make Spinach past currants & pine nuts

  1. Heat a frying pan on top of higher than medium-high heat. grow the pine nuts and cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a plate and set aside.
  2. Heat the oil in the same pan more than medium-high heat. increase be credited with the onion and cook, stirring, for 6 minutes or until soft. mount up the currants and vinegar and cook, stirring, for 3 minutes or until the liquid thickens slightly. accumulate the spinach and cook, stirring, for 6 minutes or until just wilted. Taste and season afterward salt and pepper. grow the pine nuts and toss until just combined. facilitate immediately.

Nutritions of Spinach past currants & pine nuts

calories: 152.004 calories
fatContent: 10 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 9 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent:
sodiumContent: 127.37 milligrams sodium

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