Spinach with Olives, Raisins And Pine Nuts

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; (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

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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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