Recipe #6757
Sautéed Spinach and Bean Sprouts
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 20 min |
4-6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Académie Culinaire |
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Recipe ingredients
- 2 oz. (60 g) currants
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 170 g (1 bag) spinach, washed
- 1 small onion, sliced thin
- 1 oz. (30 g) pine nuts, toasted
- 1 Tbsp. (15 mL) Irresistibles Bio organic honey*
- 1 garlic clove, chopped
- 6 oz. (170 g) bean sprouts
- ½ lemon, juiced
- Salt and freshly ground pepper to taste
Preparation
In a pan of boiling water, plump the currants for 10 minutes, then drain and set aside.
In an oiled skillet over high heat, sauté spinach and onion for a few minutes.
Add currants, pine nuts, honey, garlic, bean sprouts and lemon juice and season to taste
Suggestion
Origin: Canadian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Spinach and Bean Velouté
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