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Recipe: Spinach with Olives, Raisins and Pinon Nuts

Side Dishes - Vegetables
SPINACH WITH OLIVES, RAISINS AND PINON NUTS

2 packages (10 ounces each) ready-to-use fresh spinach leaves or 4 large bunches, rinsed and trimmed
1/4 cup olive oil
3 large garlic cloves, chopped
1/3 cup (generous) pitted brine-cured olives (such as Kalamata)
1/3 cup golden raisins
1/4 cup pinon nuts (pine nuts), toasted
1 1/2 tablespoons balsamic or red wine vinegar
Salt and pepper

Place a colander over a large bowl and line it with a kitchen towel.

Wilt the spinach in a dry skillet over high heat for about 3 minutes, stirring frequently. (Spinach should still be bright green.) Transfer the spinach to the prepared colander. Allow it to cool briefly, then gather the towel around the spinach and squeeze well, pressing out as much moisture as possible.

Heat the olive oil in a large heavy skillet over medium heat. Add the chopped garlic, olives and raisins, and saute until garlic begins to color, about 3 minutes.

Add the spinach and toasted pinon nuts and toss until heated through.

Add vinegar and toss again. Season generously with salt and pepper and serve.

Serves 6
Source: The Elegant Olive by Teresa Kennedy by Teresa Kennedy
MsgID: 0081234
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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