Spinach with Olives, Raisins and Pine Nuts

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Spinach with Olives, Raisins and Pine Nuts

I'm not usually a spinach lover, but I enjoy the addition of olives and pine nuts. The balsamic vinegar is a nice touch too.

Yield: 8 servings

Prep Time: 20 min

Cook Time: 10 min


Three 10-ounce packages of "ready to use" spinach leaves (or 4 large bunches, trimmed)
1/4 cup extra virgin olive oil
4 large cloves of garlic, chopped
1/3 cup Kalamata olives, pitted and quartered
1/3 cup raisins
1/4 cup pine nuts, toasted
1 1/2 tablespoons balsamic vinegar


1. Place a colander over a large bowl. Line the colander with a thin kitchen towel.

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.

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.


*The preparation of the spinach may be done up to 8 hours ahead of time, and then cover and refrigerate.

Source: RecipeGirl.com

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  • Debbie S. wrote:

    I love this recipe. It adds something special to the spinach.

  • Debbie Schelling wrote:

    I love this spinach! I am addicted to it. Thanks for a tasty recipe.