Adapted from The Italian American Cookbook, by John and Galina Mariani

Serves 4

INGREDIENTS:

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 - 2 pounds fresh spinach, rinsed, spin-dried, and very coarsely chopped
5 tablespoons G dark raisins
Salt, preferably kosher
Pinch of sugar
1/2 teaspoon red-pepper flakes
2 tablespoons unsalted butter
1/4 cup toasted pine nuts

DIRECTIONS:

In a pot that is large enough to hold the spinach, heat the olive oil over low heat. Add the garlic and cook, stirring, for 2 minutes. Add the spinach, raisins, salt to taste, sugar, and red pepper. Toss, cover, and cook over medium heat until the spinach is wilted, 3 to 4 minutes.

Add the butter, in pieces, and the pine nuts, stir to mix, and serve.