Catalan Spinach

Catalan Spinach, or espinacas, is quick, easy and full of flavor. It's packed with phyto-nutrients, but not fat or calories. As you might guess, it's from the Catalan region of Spain.

• 2 Tbsp olive oil
• 1/4 cup pine nuts
• 1/3 cup raisins
• 20 ounces spinach, cleaned and de-stemmed
• 1 ounce good basalmic vinegar

1. Heat the oil in a large skillet or saucepan, and throw in the pine nuts.
2. When they begin to smell beautiful & sing, add the raisins.
3. Let the raisins plump for a minute, then add the spinach.
4. Toss for a minute while the spinach wilts.
5. Splash on the basalmic vinegar, and toss for another moment.
6. Salt to taste.

The spinach should be wilted, but still very green.
Serve immediately.