300gspinachwashed and dried, coarse stalks removed and cut into wide strips
Instructions
Heat a large frying pan and toast the pine nuts without oil, stirring, until lightly browned. Pour into a bowl and set aside.
In the same pan, heat olive oil and sauté garlic while stirring. Add the raisins, salt, chilli and balsamic vinegar and stir.
Remove the pan from the heat and add the spinach. Using two wooden spoons, toss the spinach in the warm marinade until the spinach is completely coated and just beginning to collapse slightly in the residual heat of the pan. Then immediately put on two plates and serve sprinkled with the pine nuts.