7 to 8 cups fresh spinach
1 cup golden raisins, plumped slightly in hot water 15 minutes, drained well, and dry on paper towel
1 cup pine nuts, slightly toasted in a dry skillet
1 to 2 tablespoons olive oil
Chop the spinach if using a bunch; just rinse if using baby spinach. Set aside.
When ready to cook, place oil in a large saute pan over medium heat. Add pine nuts and raisins and stir to heat with oil. The pine nuts and raisins will warm. Add the spinach and toss with tongs to combine with other ingredients. Cook until hot and spinach is wilted. Serve immediately. Some like to drizzle some extra virgin olive oil and squeeze some lemon on top.