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                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/2 cup sherry vinegar
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 2 1/2 lb baby spinach
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup currant
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
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                                                                    pine wood

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