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Catalan Spinach

1/2 c Golden or regular raisins
1/3 c Olive oil
5 Garlic cloves; flattened
3 lg Spinach bunches; (about 30 ounces total), trimmed, rinsed, welldrained
1/3 c Pine nuts


Place raisins in bowl. Cover with hot water and let soak 10 minutes. Drain.


Heat olive oil in heavy large Dutch oven over medium heat. Add garlic and cook until golden, about 4 minutes. Discard garlic. Increase heat to high and add spinach. Cover and cook until wilted, stirring occasionally, about 5 minutes. Uncover, add raisins and pine nuts and stir until cooking liquid evaporates, about 4 minutes. Season spinach to taste with salt and pepper. Serve spinach immediately.


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