| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | December 19 | 1 | Servings |
INGREDIENTS
| 3 | Ready-to-use fresh spinach | |
| leaves or 4 trimmed | ||
| 10-ounce | ||
| large bunches | ||
| 1/4 | c | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1/3 | c | Pitted quartered brine-cured |
| olives such as | ||
| Kalamata | ||
| generous | ||
| 1/3 | c | Raisins, generous |
| 1/4 | c | Pine nuts, toasted |
| 1 1/2 | T | Balsamic vinegar or red wine |
| vinegar |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 830
Calories From Fat: 775
Total Fat: 89g
Cholesterol: 0mg
Sodium: 856.3mg
Potassium: 206.6mg
Carbohydrates: 9.4g
Fiber: 3.1g
Sugar: 1.2g
Protein: 5g