- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 pound frozen cut-leaf spinach
- 1/4 cup currants
- 2 tablespoons pine nuts, toasted
- Balsamic vinegar to taste
- Salt and freshly ground pepper to taste
- Heat oil in a skillet; add onion and garlic and saute until beginning to soften. Add spinach and cook, stirring occasionally, until heated through. Stir in currants, pine nuts, a splash of balsamic vinegar, salt and pepper.