Sea Spinach with Raisins and Pine Kernels

Sea Spinach with Raisins and Pine Kernels

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We grow perpetual spinach year round and annual spinach through the

summer season.  We use it in soups, salads, toppings for pizzas, as a

vegetable, wilted, and sautéed, pureed and sieved. It’s the green in pasta

verde and the tiny succulent new leaves are a “must have” in our summer

green salads.

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For this recipe we use mostly perpetual spinach with its slightly stronger

f!avour and more robust texture.  It is particularly delicious with Escallops

of Baby Beef or Roast Pork with Crackling.

Serves 6

25-40g (1 – 1 1/2oz) good seedless raisins

25-40g (1 – 1 1/2oz) fresh pine kernels

1.1kg (2 1/2lbs) fresh spinach or sea spinach (if available)

50g (2oz/1/4 stick) butter

2 tablespoons (2 1/2 American tablespoons) extra virgin olive oil

salt and freshly ground pepper

a splash of balsamic vinegar

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Put the raisins into a little bowl, cover them with boiling water for about

10 minutes so they’re plump and juicy.

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Meanwhile toast the pine kernels until they are golden brown.  Destalk the

spinach, wash well in several changes of cold water and drain. Cook in a

large covered saucepan with no further liquid apart from what adheres to

the leaves after washing.  The heat should be medium, toss once or twice

during cooking.  As soon as the leaves are tender, drain very well and

squeeze dry.  Chop ;nely.  Melt the butter and oil in a sauté pan, add the

spinach, raisins and pine kernels. Season well with salt and freshly ground

pepper.  Allow to bubble for 4 to 5 minutes and add a splash of Balsamic

vinegar. Taste and correct the seasoning.  Serve immediately.

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Variation

Chard with Raisins and Pine Nuts

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