Spinach with olives, raisins and pine nuts

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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