Sweet-and-Sour Catalan Spinach

Ingredients

• 3 tablespoon(s) extra-virgin olive oil
• 0.25 cup(s) currants
• 2.5 pound(s) baby spinach
• 0.25 cup(s) pine nuts
• 1 tablespoon(s) honey
• 1 thyme sprig
• 0.5 cup(s) sherry vinegar
• + 3 more ingredients
• • 1 shallot
  • 1 tablespoon(s) canola oil
  • Salt and freshly ground pepper

In a small saucepan, heat 2 teaspoons of the canola oil. Add the shallot and cook over low heat until softened, about 3 minutes. Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and s...

View full recipe at Food & Wine