Put ¼ c. of raisins in a bowl. Cover with boiling water. Let them plump up and drain.

Meanwhile, toast ¼ c. pine nuts. Note…pine nuts burn easily (2-4 minutes).

In a frying pan, heat 2 tbl. olive oil. Add 1 chopped yellow onion. Sauté until golden. Add 1 clove chopped garlic. Cook 1 minute longer. Remove from pan and set aside.

Put 1-2 lb. of spinach with rinse water still clinging to the leaves in a saucepan and cook until is bright green and wilted (1-2 minutes). Remove and press water out of spinach. When cooled, chop coarsely. Then add spinach, drained raisins, and pine nuts to the onion and garlic in the frying pan and return to medium heat. Stir until everything is heated through (1-2 minutes). Season with salt and pepper.