1 tablespoon canola oil
1 shallot, minced
1/2 cup sherry vinegar
1 thyme sprig
1 tablespoon honey
1/4 cup pine nuts
2-1/2 pounds baby spinach
3 tablespoons extra-virgin olive oil
**Salt and freshly ground pepper**
1/4 cup currants
1 . In a small saucepan, heat 2 teaspoons of the canola oil. Add the shallot and cook over low heat until softened, about 3 minutes. Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and stir the honey into the vinegar.
2 . In a small skillet, toast the pine nuts in the remaining 1 teaspoon of canola oil over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the pine nuts to a plate and let cool.
3 . Fill a soup pot with 1/2 inch of water and bring to a boil. Add the spinach in handfuls, stirring until wilted. When the spinach is wilted, transfer to a colander and squeeze out the excess water. Wipe out the pot.
4 . Heat the olive oil in the pot and add the spinach. Season with salt and pepper and cook, stirring, until heated through, about 5 minutes. Transfer the spinach to a platter and garnish with the currants and toasted pine nuts. Drizzle the sherry vinegar syrup on top and serve right away.
TIP :
Make Ahead The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the spinach. The pine nuts can be stored in an airtight container for up to 3 days.
This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that's drizzled on top. It's relatively light, which makes it a great addition to a hearty meal.
