Spinach with Pine Kernels and Currants

This is good enough to serve as a first course with triangles of fried bread or brioche, but it goes just as well with roast or grilled meats.


  • 50 g/2 oz butter
  • 25 g/1 oz pine kernels
  • 450 g/1 lb fresh spinach, tough stalks removed, well washed
  • 25 g/1 oz currants
  • salt
  • freshly ground black pepper


Melt half the butter in a pan and fry the pine kernels until golden brown. Melt the remaining butter in a large pan. Add the spinach and cook over a high heat for about 5 minutes, stirring with a wooden spoon until tender and most of the liquid has evaporated. Add the currants, pine kernels, and salt and pepper to taste, and cook for another 2 minutes. Adjust seasonings and serve.