Sweet, savoury, crunchy and buttery—this dish has it all.
¼ cup pine nuts (Nut Trek, Shop 55-56, Dairy Hall)
½ cup sultanas (Nut Trek, Shop 55-56, Dairy Hall)
¼ cup chicken stock (Corner Chicken Shop, 87-89 Dairy Hall)
4 tbsp butter (Curds and Whey, Shop 12-13, Dairy Hall)
12 cups fresh spinach, washed (Fruit & Veg Supply, Stalls 21-25, H Shed)
2 cloves garlic, crushed (Fruit & Veg Supply, Stalls 21-25, H Shed)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Dry-fry the pine nuts in a hot frypan over medium heat, stirring constantly, until lightly toasted.
Combine sultanas and chicken stock in a small bowl and microwave for 30 seconds. Set aside.
Melt butter in a large frypan over medium-high heat. When the butter starts to foam, swirl it around until it starts to brown then turn the heat down to low.
Drain the sultanas and reserve the stock. Add spinach, sultanas and garlic to the pan, along with 1 tablespoon of the stock. Toss it all together for 1 minute or until the spinach just starts to wilt.
Add the stock 1tablespoon at a time and allow simmer gently. Taste and adjust seasoning to taste.
Quickly stir through the toasted pine nights and serve.