Source: This recipe comes from Linda Carucci, author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005).

This was demonstrated at CUESA's Market to Table progam on June 12, 2010.

Serves 4

INGREDIENTS

2 tablespoons currants
1¼ pounds fresh leaf spinach
About 2 tablespoons extra virgin olive oil
About 1/2 teaspoon kosher salt
1 clove garlic, minced
2 tablespoons freshly grated Pecorino Romano
1 tablespoon toasted pine nuts
Fine, freshly ground black pepper

 PREPARATION

1. Place the currants in a small bowl and cover with hot water. Set aside for about 15 minutes to plump. Drain and set aside.
   
   
2. Rinse the spinach in a large bowl of (or sink filled with) cool water, or wash thoroughly, if the spinach is not pre-washed. Transfer the spinach, with water clinging to the leaves, to a dry, 6-quart pot; it’s okay to pack it quite tightly. Place the pot over medium high heat, cover, and steam the spinach, stirring occasionally and scraping down sides of pot, just until the leaves are evenly wilted, about 5 minutes.
   
   
3. Drain the spinach in a colander and return the empty, hot pot to the stove. Don’t press every last teaspoon of water out of the spinach, just shake the colander a few times to remove the excess cooking liquid.
   
   
4. Add the olive oil, kosher salt, and garlic to the hot pot and warm over low heat, swirling to combine. Add the drained spinach and toss to combine. The spinach should glisten with olive oil; if necessary, drizzle in a bit more. Remove from heat.
   
   
5. Stir in the grated cheese and toss well, allowing the cheese to melt. Add the drained currants and toasted pine nuts and toss well. Sprinkle lightly with pepper. Taste and add more salt and pepper, if desired. Serve immediately or cover and set aside for up to 20 minutes before serving.