Spinach With Olives, Raisins And Pine Nuts
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil4 large
Garlic Cloves (chopped)1 cup
Raisin (generous)1 cup
Pine Nut (toasted)1.5 tbsps
Balsamic VinegarDirections:
1
Place colander over large bowl
2
Line colander with kitchen towel
3
Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes
4
Transfer spinach to prepared colander
5
Repeat with remaining spinach in 2 batches
6
Let spinach cool briefly
7
Gather towel around spinach and squeeze well, pressing out as much liquid as possible
8
(Can be prepared 8 hours ahead
9
Cover and refrigerate
10
) Heat olive oil in heavy large skillet over medium heat
11
Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes
12
Add spinach and toasted pine nuts and toss until heated through
13
Add vinegar and toss
14
Season spinach generously with salt and pepper and serve
15
Place colander over large bowl
16
Line colander with kitchen towel
17
Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes
18
Transfer spinach to prepared colander
19
Repeat with remaining spinach in 2 batches
20
Let spinach cool briefly
21
Gather towel around spinach and squeeze well, pressing out as much liquid as possible
22
(Can be prepared 8 hours ahead
23
Cover and refrigerate
24
) Heat olive oil in heavy large skillet over medium heat
25
Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes
26
Add spinach and toasted pine nuts and toss until heated through
27
Add vinegar and toss
28
Season spinach generously with salt and pepper and serve