Try this Spinach with Olives, Raisins And Pine Nuts recipe, or contribute your own.Suggest a better description
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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|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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Calories per serving: 158
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