Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 clove garlic, minced
1 pound frozen cut-leaf spinach
1/4 cup currants
2 tablespoons pine nuts, toasted
Balsamic vinegar, to taste
Salt & freshly ground pepper, to taste
Heat oil in a skillet; add onion and garlic and saute until beginning to soften. Add spinach and cook, stirring occasionally, until heated through. Stir in currants, pine nuts, a splash of balsamic vinegar, salt and pepper.