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Originally from
Bon Appetit...
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3
10oz. |
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packages of "ready to use" spinach
leaves (or 4 large bunches, trimmed) |
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¼
cup |
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extra virgin olive oil |
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4
large |
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cloves of garlic, chopped |
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1/3
cup |
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Kalamata olives, pitted and quartered |
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1/3
cup |
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raisins |
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¼
cup |
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pine
nuts, toasted |
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1½
Tbs |
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balsamic vinegar |
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1 |
Place a
colander over a large bowl. Line the colander
with a thin kitchen towel. |
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2 |
Toss 1/3 of
the spinach in a 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. |
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3 |
Heat olive
oil in a heavy skillet over medium-high heat.
Add chopped garlic, olives and raisins and sauté
until the 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. |
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Servings: 8 |
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Cooking Tips |
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*The preparation of
the spinach may be done up to 8 hours ahead of time, and
then cover and refrigerate. |
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