Spinach with Pine Nuts and Raisins

This is a variation on a recipe from Toro Bravo, and it is also a traditional Catalan dish as well.  The thing that is absolutely the best about it is how fast and way it is to make.  The thing that is surprising is how much spinach you need if you want to feed a crowd.  The original says to do this in a big saute pan and use two if you have too much or your pans are too small.  I would agree with this, and I would also note that the giant bags of either spinach or power greens at Costco would be perfect for it.

• 2-1/2 lb. fresh spinach, stems trimmed, leaves rinsed
• 1/2 tsp. coarse salt or sea salt
• 2 tbs. butter
• 2 Tbs.  olive oil
• 8 garlic cloves, thinly sliced
• 1/4 c. golden raisins
• 1/4 c. cider vinegar
• 3 Tbs. pine nuts
• Salt and freshly ground black pepper to taste
•  Mugolio syrup or honey (optional)

•  Put vinegar and raisins in a container with a loose lid and microwave for 45 seconds.  Set aside.
• Toast pine nuts.
• Heat butter and olive oil in a large sauté pan set over medium heat. Add the garlic,  sauté briefly--no brown. Add the spinach and cook until any excess liquid has evaporated. Season generously with salt and pepper.  When wilted, turn off heat, and let sit for a few minutes to finish cooking in the pan.  Strain to get off excess liquid and place on platter.  Top with plumped raisins and pine nuts.  Drizzle with mugolio or honey, or if you prefer, olive oil.