Ingredients
1 pound baby spinach, rinsed
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/3 cup cup toasted pine nuts
1/3 cup grated Parmesan
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest of 1 lemon
Kosher salt
8 slices rustic bread
1 4-oz. can sardines
1/4 cup currants
Lemon wedges, for serving
Preparation
Steam damp spinach in a largecovered pot over medium heatuntil tender and wilted, about5 minutes. Drain. Squeeze outexcess water. Transfer to a foodprocessor. Add garlic, pepperflakes, nuts, and Parmesan tobowl. Pulse until finely ground.With machine running, add oil.Stir in lemon zest. Season withsalt. Serve with toasted breaddrizzled with oil and topped withsardines and currants. Squeezewith lemon before serving.
