Instructions
Place the raisins in a small bowl, cover with hot water and let them rest for or until they soften and “plump.” Drain the raisins and set them aside.
Wash the spinach carefully to remove all the sand, then dry in a salad spinner or kitchen towel.
Set aside.
Heat the olive oil in a stirfry pan or saute pan over medium-high heat.
Add the garlic and cook for a minute or so or until the garlic slices are browned.
Remove and discard the garlic slices.
Add the shallot and pignoli nuts and cook, stirring occasionally, for a minute or until the nuts brown lightly.
Add the raisins and spinach, sprinkle with salt and pepper to taste and stir fry for or until the spinach has wilted and the pan juices have evaporated (if there is an excess of liquid, place the cooked spinach in a strainer and press to get rid of the liquid).
Makes 4 servings