1/3 c. golden raisins
2 lbs. fresh spinach
4 tbsp. butter
2 tbsp. olive oil
1 clove garlic, crushed
1/4 c. pine nuts
Salt to taste

Soak the raisins in warm water for 15 minutes, then drain. Meanwhile, wash the spinach very carefully, trim and cook it without liquid in a covered pan until soft. Leave it to cool, then squeeze it dry with your hands. Melt the butter in a pan with the oil, add the garlic and fry it until crisp, then discard the garlic. Add the pine nuts and toss until brown then remove. Add the spinach and the raisins to the pan, tossing the spinach with 2 forks to cover it with the butter and oil. Stir in pine nuts and salt. Heat through and serve.