Spinach with Olives, Raisins and Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3 10-ounce packages ready-to-use fresh spinach leaves or 4 large bunches, trimmed |
1/4 cup olive oil |
4 large garlic cloves, chopped |
1/3 cup (generous) pitted quartered brine-cured olives (such as kalamata) |
1/3 cup (generous) raisins |
1/4 cup pine nuts, toasted |
1 1/2 tablespoons balsamic vinegar or red wine vinegar |
Directions:
1. Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
2. Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.
|
|