- 3 10-ounce packages ready-to-use fresh spinach leaves or 4 large bunches, trimmed
- 1/4 cup olive oil
- 4 large garlic cloves, chopped
- 1/3 cup (generous) pitted quartered brine-cured olives (such as Kalamata)
- 1/3 cup (generous) raisins
- 1/4 cup pine nuts, toasted
- 1 1/2 tablespoons balsamic vinegar or red wine vinegar
- 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 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.