¨ 5 to 6 Tbs. golden or dark raisins
¨ 2 – 10 oz. packages of fresh spinach** or 2 medium sized bunches (remove and discard stems)
¨ 3 to 4 Tbs. extra virgin olive oil
¨ 6 to 8 whole garlic cloves, peeled and slightly mashed
¨ 5 Tbs. pine nuts (can substitute chopped walnuts)
¨ Kosher or sea salt and freshly ground black pepper
- Cover raisins in very hot water, soak until plump, 10 to 15 minutes. Drain well, pat dry with paper towels, set aside.
- Rinse spinach, do not drain. Cook on medium heat in a large covered saucepan until wilted, 4 to 5 minutes, stirring a few times. Transfer to colander, press spinach with back of a spoon to squeeze out excess moisture. Chop coarsely and set aside. (This can be done a few hours ahead)
- Heat oil in a large skillet on low heat. Add garlic, pine nuts and raisins, cook until garlic and pine nuts are light golden 3 to 5 minutes. Increase heat to medium, add chopped spinach, cook about 1 minute. Stir to combine evenly. Season with salt and pepper and serve in a pre-warmed bowl.
**Swiss Chard can be use instead of spinach.