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Thx for posting.

I make a tapas dish we've loved at restaurants: spinach saute'ed in a little olive oil with garlic, then quickly steamed in the pot with currants and toasted pine nuts. I use it to accompany plain grilled chicken or shrimp. It's a very quick dish with baby spinach, a little longer to fix with big spinach leaves that need to be washed well and de-stemmed a little.
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