A 10-ounce packages ready-to-use fresh spinach leaves
2 tablespoons olive oil
1 teaspoon minced garlic, or more to taste
2 tablespoons (generous) pitted quartered Kalamata olives
1/4 cup raisins
2 tablespoons toasted pine nuts
2 teaspoons balsamic vinegar or red wine vinegar
Salt and pepper

Place colander over large bowl. Line colander with kitchen towel. Toss 1/2 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. 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 sauté 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.

- Adapted from Bon Appetit

(LD)

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