Spinach, Currants and Walnut Saute

"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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. Soak the currants in the Madeira.
2. Carefully wash the spinach, removing all traces of sand and dirt and remove stems too.
3. 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.
4. With tongs, swish the spinach around in the butter and Madeira until it is just barely wilted.
5. Add the walnuts, salt and pepper and serve immediately along with pan juices.