Sautéed Spinach and Bean Sprouts

Sautéed Spinach and Bean Sprouts
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time

Ingredients

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  • 2 oz
    (60 g)

    currants

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1 bag
    (170 g)

    Spinach, washed

  • 1

    small onion, sliced thin

  • 1 oz
    (30 g)

    pine nuts

  • 1 Tbsp.
    (15 mL)

    organic honey

  • 1

    garlic clove, chopped

  • 6 oz
    (170 g)

    bean sprouts

  • 0.500

    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

Source: Académie Culinaire