Spiced Baby Spinach with Currants and Cream
Prep 15 mins | Cook 25 mins | Serves 4 as a side dish
This dish is great served with chicken or lamb.
- 2 tbs olive oil
- 2 medium brown onions, halved and thinly sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1⁄2 tsp ground coriander
- 1⁄3 cup currants
- 1⁄2 cup chicken or vegetable stock
- 300g baby spinach leaves
- 1⁄3 cup reduced fat thickened cream
- Salt and ground black pepper
Heat oil in a large non-stick frying pan over medium heat. Add onions and cook, stirring often, for 8-10 minutes until tender and golden. Add garlic, cumin and coriander and cook, stirring often for 1-2 minutes until fragrant.
Stir in currants and stock. Bring to the boil over medium heat. Add spinach in batches, tossing until leaves begin to wilt. When all spinach is added, cook, tossing often, over medium heat for 2-3 minutes until hot. Stir in cream and heat until hot. Season with salt and pepper and serve.