• Ingredients: 20
  • Serves: 8

Spinach with olives, raisins and pine nuts with olive oil, large garlic cloves, chopped, pitted quartered brine-cured olives, raisins, pine nuts, toasted, balsamic vinegar or red wine vinegar.


Pink Grapefruit Sorbet

Cranberry Sorbet

Pear Sorbet

  • Fresh mint leaves

Add and cook soup 30 seconds:

For serving:


  1. Step 1 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.
  2. Step 2 Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly.
  3. Step 3 Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead.
  4. Step 4 Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes.

    For this step you will need

  5. Step 5 Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.

    For this step you will need

Nutrition information

Calories 144 Carbohydrates 11 g (4%)
Fat 11 g (16%) Protein 4 g (8%)
Saturated Fat 1 g (6%) Sodium 123 mg (5%)
Polyunsaturated Fat 2 g Fiber 3 g (12%)
Monounsaturated Fat 6 g Cholesterol 0