Spinach with olives, raisins and pine nuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Ready-to-use fresh spinach leaves or 4; trimmed (10-ounce) |
| ; large bunches | ||
| ¼ | cup | Olive oil |
| 4 | larges | Garlic cloves; chopped |
| ⅓ | cup | Pitted quartered brine-cured olives; (such as Kalamata) |
| ; (generous) | ||
| ⅓ | cup | Raisins; (generous) |
| ¼ | cup | Pine nuts; toasted |
| 1½ | tablespoon | Balsamic vinegar or red wine vinegar |
Directions
Place colander over large bowl. Line colander with kitchen towel. Toss ⅓ 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.) Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and saute 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.
Serves 8.
Bon Appetit December 1993
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