Prep time: 10 minutes
Cook time: Eight minutes
Makes four servings
- 2 tsp. freshly squeezed lemon juice
- 1 tsp. freshly squeezed orange juice
- 2 tsp. lemon zest
- 1 tsp. orange zest
- 1/8 tsp. freshly grated nutmeg (can also use ground)
- 1/2 tsp. maple syrup
- 1 tbs. currants
- 2 tbs. extra-virgin olive oil
- 2 cloves garlic, minced
- Pinch of red-pepper flakes
- 4 bunches spinach (about 8 cups), torn and washed
- ¼ tsp. sea salt
- ¼ cup sliced kalamata olives
- ¼ cup crumbled feta cheese
- 2 tsp. freshly chopped mint, for garnish
- In a small bowl whisk together the lemon and orange juices, zests, nutmeg, and maple syrup. Add the currants and allow them to soak.
- Heat the olive oil in a large, deep sauté pan or skillet over medium heat. Add the garlic and red-pepper flakes, and sauté until the garlic turns lightly golden, about 20 seconds. Add a handful of spinach to the pan along with the salt and 1 tablespoon of water. Sauté, adding more spinach in batches as the greens wilt and turn bright green, about three minutes total.
- Add the currants, along with their soaking liquid, and the olives. Turn off the heat and sprinkle in the feta cheese. Serve immediately garnished with mint.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe (barring specific medical advice to the contrary) that if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors