WILTED GREENS WITH RAISINS AND PINE NUTS

2 pounds fresh spinach leaves, rinsed well, stems discarded
1 tablespoon raisins
1 tablespoon Bertolli Extra Virgin Olive Oil
1 small garlic clove, crushed through a press
2 teaspoons red wine vinegar, or to taste
Pinch of salt
1 tablespoon pine nuts (pignoli), toasted in a small skillet, coarsely chopped

Place a vegetable steaming rack in a deep skillet or large wide saucepan; add 1 inch of water and heat to boiling. Spread the spinach on the steamer; sprinkle with the raisins; cover and cook just until wilted, about 2 minutes.

Lift the steamer from the skillet and discard the water; wipe the skillet dry; add the olive oil and garlic and heat, stirring, just until garlic sizzles.

Add the spinach and raisins and salt, to taste; stir just until heated through.

Remove from the heat and stir in the vinegar. Sprinkle with pine nuts. Serve at once with Italian bread.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated