2 1/2 lbs. fresh spinach (about 2 1/2 lg. bunches), stemmed
3 tbsp. olive oil
2/3 c. pine nuts
1/3 c. raisins
Salt and fresh ground pepper

Wash spinach. Shake to remove excess water. Fill Dutch oven with spinach. Place over low heat and cook until wilted, stirring frequently and gradually adding remaining spinach, about 5 minutes. Drain well and squeeze dry.

Heat olive oil in large skillet over medium-high heat. Add pine nuts and raisins and saute 3-4 minutes. Add spinach with salt and pepper to taste and toss gently. Serve immediately.