Spinach Roman style with Raisins and Pine Nuts
(Chez Panisse Vegetables, Alice Waters)
Toast fresh pine nuts in a sauté pan or in the oven until they are golden brown and aromatic. Put a handful of raisins in a bowl, just cover with boiling water, let stand 10 minutes or until plump, and drain. Heat a large sauté pan, pour in just enough pure olive oil to coat the bottom, heat, and add cleaned dried spinach. When the spinach has collapsed and wilted, add the raisins and pine nuts. Toss and warm through and season with salt and pepper and a splash of balsamic or sherry wine vinegar if you with, and serve. Diced apple can be used in place of raisins if desired.