Spinach with Olives Raisins and Pine Nuts
A delicious way to jazz up sauteed spinach!
Foto: RecipeGirlBahan-bahan
- Three 10-ounce packages ready-to-use fresh spinach leaves
- ¼ cup extra virgin olive oil
- 4 large garlic cloves, (chopped)
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup raisins ((use regular or golden))
- ¼ cup pine nuts, (toasted)
- 1½ tablespoons balsamic vinegar
Langkah-langkah
Place a colander over a large bowl. Line the colander with a thin kitchen towel.
Toss ⅓ of the spinach in a heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer the spinach to the prepared colander. Repeat with the remaining spinach in 2 batches. Let the spinach cool briefly. Gather the towel around the spinach and squeeze well, pressing out as much liquid as possible.
Heat the olive oil in a heavy skillet over medium-high heat. Add the chopped garlic, olives and raisins and sauté until the garlic begins to color, about 3 minutes. Add the spinach and toasted pine nuts and toss until heated through. Add the vinegar and toss. Season the spinach generously with salt and pepper and serve.
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