| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
pk |
Ready-to-use fresh spinach leaves or 4; trimmed (10-ounce) |
|
|
; large bunches |
| 1/4 |
c |
Olive oil |
| 4 |
lg |
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 |
tb |
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
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