Pan fried Spinach with Pine Kernels
From the one star french chef Patrick Asfaux
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Pan fried spinach with pine kernels for 4 people
- 2.5kg fresh spinach
- 110g raisins
- 140g Pine kernels (or pine nuts)
- some olive oil
- salt and freshly ground pepper
Progression
1) An hour before cooking your spinach, put the raisins to soak in some water.
2) Trim and wash the spinach and drain them well.
3) Heat up three tablespoons of olive oil in a large pan and toss your pine nuts until golden blond.
4) Then add the raisins and a short while later the coarsely chopped spinach. Season well.
5) Cook for 10 minutes and serve straight away.
It makes a great accompaniment of a veal roast.
2) Trim and wash the spinach and drain them well.
3) Heat up three tablespoons of olive oil in a large pan and toss your pine nuts until golden blond.
4) Then add the raisins and a short while later the coarsely chopped spinach. Season well.
5) Cook for 10 minutes and serve straight away.
It makes a great accompaniment of a veal roast.
credits photo : © FOOD-micro - Fotolia.com
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