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Spinach with Olives, Raisins, and Pine Nuts

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By Teresa Kennedy

Posted July 23rd, 2007

This article is reprinted with permission from The Elegant Olive (Cook West) (Cook West), by Teresa Kennedy, (2006, Rio Nuevo)

The Elegant Olive (Cook West) (Cook West)

Servings:	6
Author Notes:	Serve this either as a warmed salad or at room temperature. Marvelous.
Ingredients:	20 ounces ready-to-use fresh spinach leaves or 4 large bunches, rinsed and trimmed 1/4 cup olive oil 3 large garlic cloves, chopped 1/3 cup pitted, brine-cured olives 1/3 cup golden raisins 1/4 cup pine nuts, toasted 1 1/2 tablespoons balsamic or red wine vinegar salt and pepper
Instructions:	Place a colander over a large bowl and line it with a kitchen towel. Wilt the spinach in a dry skillet over high heat about 3 minutes, stirring frequently. (Spinach should still be bright green.) Transfer the spinach to the prepared colander. Allow it to cool briefly, then gather the towel around the spinach and squeeze well, pressing out as much moisture as possible. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped garlic, olives, and raisins, and sauté until the garlic begins to color, about 3 minutes. Add the spinach and the toasted pine nuts and toss until heated through. Add vinegar and toss again. Season generously with salt and pepper and serve.