Epinards aux Pignons - Spinach with Pine Nuts

• 2-1/2 oz (70 grm). dried currants
• 3 lbs (1.4 kg). fresh spinach
• 3 tbsp (45 ml) olive oil
• salt and freshly ground pepper
• 2-1/2 oz (70 grm). pine nuts
• 6 drops orangeflower water

1. Cover the currants with warm water in a small bowl.
2. Trim the stalks from the spinach; wash the leaves and dry in a salad spinner.
3. Heat 2 tbsp (30 ml) oil in a nonstick 11 inch saute pan and cook the spinach in batches over high heat, turning constantly, for 5 minutes.
4. Season with salt and pepper and keep hot.
5. Heat the remaining oil in a nonstick 8 inch skillet.
6. Add the drained currants and pine nuts and cook, stirring, for 2 minutes or until the pine nuts are golden.
7. Add the pine nuts, currants and orangeflower water to the saute pan with the spinach and stir for 30 seconds, then remove from the heat.
8. Arrange the spinach on a serving plate and serve immediately.

currants, fresh spinach, olive oil, salt, nuts, water

Taken from online-cookbook.com/goto/cook/rpage/00145A (may not work)