Spinach Catalan

I have been thinking about our trip to Barcelona that we took a few years ago, probably because of a book I have been reading set in the Mediterranean. So, here is a dish from the Catalan region of Spain. It's very simple and sweet, chewy but also crunchy. Other greens would also work in place of the spinach, like chard or even kale. For kale, I would recommend steaming it first for several minutes to soften it, instead of blanching it, before sauteing.

Spinach Catalan
adapted from Vegetarian Cooking for Everyone by Deborah Madison

fresh spinach or chard, stems trimmed or removed, leaves blanched,* then gently squeezed or spun to remove excess moisture
2 tablespoons olive oil
1 or 2 large garlic cloves, sliced in large slices
1/3 cup dark or golden raisins or currants
1/3 cup pine nuts
sea salt and freshly ground pepper

1. Coarsely chop the blanched greens, if desired.
2. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it.
3. Add the raisins and pine nuts to the oil and saute until the raisins are plump and the nuts are golden.
4. Add the greens and the cooked garlic (optional) and gently saute until they are heated through. Salt and pepper to taste.

*For Blanching: Plunge the greens into boiling water. They should be in the boiling water for less than one minute. Then they are removed from the boiling water and are placed in a colander to drain.