Greens get dressed up in this simple side dish. Rich in antioxidants, vitamins, minerals and fibre, leafy greens totally rock our world. We’ve used baby spinach but you could use other greens like endive or steamed broccoli. Currants can be replaced with raisins or golden sultanas and lemon can be used instead of orange zest. It’s best served warm or room temperature, alongside your favourite fish or meat. Serves 4 as a side dish.
You will need
- 400g baby spinach
- 80g pine nuts
- 2 tbsp olive oil
- 4 garlic cloves, peeled and thinly sliced
- 4-6 anchovy fillets (from a jar)
- 40g currants
- 1 large orange, zested
What you do
Place the spinach in a large bowl and pour over boiling water until just wilted. Drain, refresh with cold water, drain again and set aside.
In a large frying pan, toast the pine nuts for a few minutes on low-medium heat. Set aside. In the same pan, add the olive oil followed by the sliced garlic and anchovies, breaking the anchovies down with your spoon while they’re cooking. Cook for 1 minute. Add currants and cook for 2 minutes (careful not to burn the garlic). Add the wilted spinach, pine nuts and orange zest, toss to coat and serve.