Nettle Spinach with Currants and Pine Nuts

Pour the olive oil into a large cast-iron frying pan and toast the pine nuts briefly. Remove the kernels from the frying pan and sauté the spinach leaves in the hot oil. Add the nettle and the wild garlic paste.

Put the lid on and steam everything together for a short time until soft. When the leaves have collapsed, add the whipped cream with the drained currants. Mix everything well, season vigorously with salt and freshly ground pepper.

Serve and sprinkle the roasted pine nuts on top.

* Oskar Marti, A Poet at the Kitchen Stove, Spring in the Kitchen,

Our tip: Use the young, tender spinach from the farmers’ market!

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