- 60g/ 2oz seedless raisins
- 900g/ 2lb spinach
- 4 tablespoons oil
- 2 cloves garlic
- 4 anchovy fillets, chopped
- 60g/ 2oz pine-nuts
Pour boiling water over the raisins and leave them to soak.
Wash the spinach thoroughly, sprinkle it with salt and pack it into a large saucepan. Cover it and leave it over a medium heat for a few minutes. Remove the lid and you’ll now see that the spinach has collapsed dramatically. Drain it in a colander and leave until cool enough to handle (longer than you think). Press out all the water and slice it up.
Heat the oil in a large frying pan. Gently sauté the crushed garlic and the anchovies for a few minutes. Add the pine-nuts and drained raisins and leave to sizzle for a couple of minutes.
Add the spinach and stir it over a low heat until heated through. Serve at once.