ESPINACAS CON PASAS Y PINONES (Spinach with raisins and pine nuts)

Our trip to Portugal, Spain and Greece was cancelled because of Covid 19. I had already started packing!  (togs, a couple of books plus two new summer dresses)
So, the Greek and I thought that if we can't be in Europe, we'll pretend that we are and I'll cook and create at home while in lockdown instead!


500g spinach (fresh or frozen) - I used frozen whole leaf spinach rather than chopped spinach but it doesn't really matter what you use...
1/4 cup raisins
2 cloves garlic
1/4 cup pine nuts
2 tblspn extra virgin olive oil
pinch of salt
1 1/2 tblspns butter (optional)

Wilt spinach if fresh, or cook frozen spinach as per instructions on packet. Drain cooked spinach in a colander.

Place olive oil, garlic, pine nuts and raisins in a frying pan, place on medium to low heat and gently cook until fragrant. Careful not to burn the garlic!

Once cooked, remove from heat, stir through the butter if using, add the drained spinach and a pinch of salt, mix well and place back on a low heat to warm through.