1/2 cup golden raisins
3 TBS cream sherry
1 TBS olive oil
4 garlic cloves, pressed
2 – 3 large bunches fresh spinach
freshly ground pepper
1/2 cup toasted pine nuts
In a very small saucepan, heat raisins and sherry over low heat. Gently simmer, covered, for 30 minutes, until raisins are plump. Remove from heat and set aside.
In a large skillet, heat oil. Add garlic and cook for 1 minute. Add spinach and saute over medium high heat for 2 minutes. Toss. Cover with lid and let the greens cook for 30 – 45 seconds, until slightly wilted. Toss. Return lid and cook for another 30 – 45 seconds, until wilted. Continue this process until all the spinach is wilted but not totally collapsed.
Pour raisins and sherry over spinach and season with pepper. Sprinkle with toasted pine nuts and toss. Serve immediately.