Wilted Greens With Raisins & Pine Nuts

Ingredients

• 1 Tbsp. Bertolli Extra Virgin Olive Oil
• 1 small clove garlic, finely chopped
• 2 lbs. fresh spinach leaves, rinsed and patted dry and stems removed
• 2 tsp. red wine vinegar
• Salt and ground black pepper to taste
• 1 Tbsp. pine nuts (pignoli), toasted
• 1 Tbsp. raisins (optional)

Directions

1. In 12-inch skillet, heat Olive Oil over medium-high heat and cook garlic 30 seconds. Add spinach, in two batches, tossing to coat. Reduce heat to medium and cook covered, stirring occasionally, 2 minutes. Add vinegar, salt and pepper. Cook 1 minute or until spinach is wilted. Toss with pine nuts and raisins.