Spinach with Olives, Raisins And Pine Nuts

Ready in 1 hour

Top-ranked recipe named "Spinach with Olives, Raisins And Pine Nuts"

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Try this Spinach with Olives, Raisins And Pine Nuts recipe, or contribute your own. "Olive oil" and "December 19" are two tags used to describe Spinach with Olives, Raisins And Pine Nuts.


Are you making this? 
; (generous)
1/4 c Pine nuts; toasted
; large bunches
1/3 c Pitted quartered brine-cured
3 pk Ready-to-use fresh spinach
1/4 c olive oil
4 lg Garlic; chopped
1/3 c Raisins; (generous)
1 1/2 tb Balsamic vinegar or red wine

Original recipe makes 1 servings



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

Calories Per Serving: 158 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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