This dish is equally good with spinach, so use whichever of the two greens you prefer or is easier to find.
Ingredients
(serves four people)
1kg fresh chicory or fresh spinach;
1 clove garlic, chopped;
2tbsp plump raisins;
2tbsp pine nuts;
small nut of butter or a little olive oil.
Preparation
Rinse the chicory well and trim stems. Boil in lightly salted water for five to ten minutes until tender. (If using spinach, rinse and trim then simmer in a pan with no additional water.
The spinach will release more than enough liquid as you heat it and will need cooking for no more than five minutes.) Drain chicory and squeeze dry. In a frying pan heat the butter or olive oil and add the chopped garlic.
Cook for a couple of minutes then add the chicory. Season with salt and pepper then add the raisins and the pine nuts. Toss well and serve hot.
