© Petrina Tinslay
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 12

This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that's drizzled on top. It's relatively light, which makes it a great addition to a hearty Thanksgiving menu.    Chef Holiday Recipes Made Easy  More Spinach Recipes  

How to Make It

Step 1    

In a small saucepan, heat 2 teaspoons of the canola oil. Add the shallot and cook over low heat until softened, about 3 minutes. Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and stir the honey into the vinegar.

Step 2    

In a small skillet, toast the pine nuts in the remaining 1 teaspoon of canola oil over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the pine nuts to a plate and let cool.

Step 3    

Fill a soup pot with 1/2 inch of water and bring to a boil. Add the spinach in handfuls, stirring until wilted. When the spinach is wilted, transfer to a colander and squeeze out the excess water. Wipe out the pot.

Step 4    

Heat the olive oil in the pot and add the spinach. Season with salt and pepper and cook, stirring, until heated through, about 5 minutes. Transfer the spinach to a platter and garnish with the currants and toasted pine nuts. Drizzle the sherry vinegar syrup on top and serve right away.

Make Ahead

The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the spinach. The pine nuts can be stored in an airtight container for up to 3 days.

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