Spinach with currants and pine nuts from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paisleymonsoon on December 28, 2020

    This recipe alone is worth the price of the book. The first time I had it, I imagined that someone's grandma out there makes this all the time and someone thinks of this as a taste of home. The real trick is finding both currants and pine nuts at the same time. Substitutions just aren't the same. Dates can work in a pinch for the currants because they melt down, but definitely not raisins. Maybe slivered almonds for the pine nuts. Also, I only put a couple of tablespoons of oil down, not 1/4 cup.

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