This is a favorite way of cooking spinach, which we have served many times over the years.  The original recipe came from Efrain Martinez’s book, Classic Spanish Cooking with Chef Ef, which features a number of regional specialties, such as this dish from Catalonia.

Essentially, steamed and chopped spinach is mixed with a variety of flavorings, including raisins (which are frequently used in savory dishes in Spain and Latin America).  In the recipe below, I have preserved Chef Ef’s original proportions, although Carol made the version in the photograph with more pine nuts and onions.

2 lbs. fresh spinach

2 Tbs. olive oil

1 clove garlic, crushed

1-1/2 Tbs. chopped onion

3 anchovy filets, chopped

2 Tbs. pine nuts

2 Tbs. raisins, chopped

Salt and pepper to taste

Wash, steam, drain, and chop the spinach.

In a large skillet, heat the olive oil over medium heat and saute the garlic, onion, anchovy, pine nuts, and raisins until the onions are translucent, about 5 minutes.  Add the drained spinach and toss with the other ingredients in the skillet until hot and well mixed.  Season to taste.