Recipe - Spinach With Olives Raisins And Pine Nuts

3 pack Readytouse fresh spinach
leaves or 4; trimmed
(10ounce)
; large bunches
One fourth cup Olive oil
4 lg Garlic cloves; chopped
1/3 cup Pitted quartered brinecured
olives; (such as Kalamata)
; (generous)
1/3 cup Raisins; (generous)
One fourth cup Pine nuts; toasted
1 One half tablespoon Balsamic vinegar or red wine
vinegar

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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