In a small bowl, add the raisins and cover them with hot water. Allow the raisins to ‘reconstitute’ for 10 minutes or until plump. Drain well. Set aside.

Meanwhile, in a large skillet over medium heat, toast the pine nuts until lightly browned and very fragrant – about 5 minutes. Transfer the nuts to a bowl and set aside.

To the same skillet, add 2 tablespoons of olive oil and stir in the shallots. Cook until the shallots are soft, about 5 minutes.

Add the garlic and cook another minute.

Season with ½ teaspoon of salt and a pinch of black pepper.

Place as much spinach as you can (about 2 full bags) and toss.  Cover and cook until the spinach just until it begins to wilt.

Add another bag.

Continue with this process until all of the spinach is in the skillet. Cover and cook, stirring occasionally, until the spinach has wilted – about 20 minutes.

Stir in the sherry vinegar, drained raisins, and pine nuts.

Remove from the heat.

The spinach will continue to wilt, so don’t overcook it or it will feel slimy.

Add the remaining salt and a generous amount of black pepper to taste.

Serve hot.