Catalan-style spinach with pine nuts and raisins

Put the raisins in a sieve over a bowl, cover with warm water and soak about 5 minutes to soften.

Measure the pine nuts and finely mince the garlic. Thaw and dry frozen spinach if using.

Dry roast the pine nuts in a large fry pan over medium heat 4 to 5 minutes, stirring continuously, until lightly roasted; do not brown too much or they turn bitter. Remove.

In the same pan add the olive oil and garlic; saute, stirring, 20 to 30 seconds until fragrant without browning.

Add the spinach in batches, mixing until it wilts.

Return the pine nuts, add the drained raisins, season with sea salt and black pepper and mix. Take off the heat and transfer to a serving dish.