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Veggie Table - Show #49

Saut�ed Greens with Currants

¼ cup (50 mL) -- Boiling water
3 tbsp (50 mL) -- currants
1 tbsp + 2 tsp (15 mL + 10 mL) -- Extra virgin olive oil
4 -- Garlic cloves, sliced thinly
1 � - 2 lbs (+/- 1 kg) -- Spinach, washed, trimmed, but not dried
or Swiss chard, washed, trimmed, but not dried
4 tbsp (60 mL) -- Pine nuts, slightly toasted
To taste... -- Salt and fresh pepper
For garnish? -- Lemon wedges

If using dried currants: pour boiling water over currants in a heat proof bowl, soak until plump and drain well. Heat olive oil over moderate to low hear in a large heavy bottom saucepan. Add garlic and cook, stirring until light coloured. With a slotted spoon, remove on to plate. Add spinach (or Swiss shard), a handful at a time, and cook with tongs or two spoons until just wilted. Season with salt and pepper. Serve garnished with garlic slices and lemon wedges.