¨ 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

1. Cover raisins in very hot water, soak until plump, 10 to 15 minutes. Drain well, pat dry with paper towels, set aside.
2. 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)
3. 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.

Serves 6