Prep 5 mins
Cook 10 mins
"The ground walnuts soak up the butter and Madeira and make these cling to each spinach leaf." I ripped this out of one of my cookbooks but I don't know which one. If I have a book, and there are only a few recipes I'm interested in, I'll do that and then pass the book on to someone else. This sounds easy and good but I haven't tried it yet.
- 1⁄4 cup currants, can use craisins
- 4 tablespoons madeira wine
- 1 lb fresh spinach
- 4 tablespoons butter
- 1⁄2 cup walnuts, ground
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- Soak the currants in the Madeira.
- Carefully wash the spinach, removing all traces of sand and dirt and remove stems too.
- Heat the butter in a large skillet. When it is hot, add the currents with Madeira and saute for about 30 seconds. Add the spinach leaves in small batches.
- With tongs, swish the spinach around in the butter and Madeira until it is just barely wilted.
- Add the walnuts, salt and pepper and serve immediately along with pan juices.