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.) 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 122 (77%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 75mg||2 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.8g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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