| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
| 25 |
g |
Good seedless raisins; up to 40 |
| 25 |
g |
Fresh pine kernels; up to 40 |
| 1 1/3 |
kg |
Fresh spinach |
| 55 |
g |
Butter |
| 2 |
tb |
Extra virgin olive oil |
|
|
Salt and freshly ground black pepper |
|
|
A splash of balsamic vinegar |
INSTRUCTIONS
Put the raisins into a bowl and cover them with boiling water for about 10
minutes so they become plump and juicy. Meanwhile toast the pine kernels
until they are golden brown. Remove the stalks from the spinach, wash in
several changes of cold water and drain. Cook in a large covered saucepan
with no further liquid apart from that which adheres to the leaves after
washing. Cook over a medium heat and toss once or twice. As soon as the
leaves are tender, drain thoroughly and squeeze dry. Chop finely.
Melt the butter and oil in a saut. pan, add the spinach, raisins and pine
kernels. Season well with salt and pepper. Allow to bubble for 4-5 minutes
and add a splash of balsamic vinegar. Taste and correct the seasoning.
Serve immediately.
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