Wilted Greens with Raisins & Pine Nuts


  • 1 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 1 clove garlic
  • 2 lbs. fresh spinach leaves
  • 2 tsp. red wine vinegar
  • 1 Tbsp. pine nuts, toasted
  • 1 Tbsp. raisins (optional)


  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.