Ingredients
- 2 10-ounce packages ready-to-use spinach leaves
- 1/4 cup water
- 1 tablespoon olive oil
- 2 tablespoons chopped garlic
- 1/2 cup dried currants
- 3 tablespoons drained capers
- 1/2 cup coarsely grated Romano cheese
Directions
- Combine spinach and 1/4 cup water in heavy large pot over high heat. Toss until spinach wilts but is still bright green, about 3 minutes. Transfer spinach to colander; press to release excess liquid.
- Heat oil in same pot over medium heat. Add garlic; stir until fragrant, about 30 seconds. Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute. Season spinach to taste with salt and pepper and serve.
