Step 1

Place the currants and vinegar in a small bowl or ramekin and mix well. Allow to soak (can soak overnight if you like).

Step 2

Toast the pine nuts in a dry pan over medium heat, tossing every few minutes. When golden, set aside in a bowl.

Step 3

In a large pan heat the olive oil and cook the garlic over a low heat for 1 minute.

Step 4

Add the spinach and seasoning and wilt the spinach. Just before it’s completely wilted add the currants and vinegar mix and stir well.

Step 5

Serve immediately with the pine nuts.