Greens Catalan Style

Greens Catalan Style
Adapted from Spain…On the Road Again, Episode 6

Serves 2 to 3
Prep time: 5-10 minutes (to clean and chop the greens)
Cooking time: 8-10 minutes (depending on the greens…spinach & beet greens are more delicate than chard, so need a little less time)

Ingredients:
2 tablespoons olive oil
3 tablespoons pine nuts
3 tablespoons dried currants ( I also mixed in some Barberries-also known as Zereshk(Middle Eastern tart dried berries)
1 large bunch spinach &/or Swiss chard, beet greens, washed and spun mostly dry (leave enough water to help cook the greens)
Kosher salt and freshly ground black pepper
1-2 tbsp good balsamic vinegar (my favorite…Boates Balsamic apple cider vinegar)

Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the nuts and currants and stir for a minute or two, until the nuts start to brown.

2. Add the spinach, in batches if necessary, and stir and cook until the spinach is nicely wilted, 5 minutes or so. Add the vinegar, toss, and taste.

Season with salt and pepper, and serve.

I love it served as a bed for roasted salmon.