Soak the raisins in hot water to cover until you're ready to add them to the spinach.

Remove the coarse stems from the spinach, rinse the leaves well, and shake off the excess water.

Place the spinach in a large pot. Steam on high heat for 2 or 3 minutes, tossing the leaves several times. The spinach should be bright green and the leaves still retaining some of their shape, although the volume is much reduced.

Drain well. (Press or spin.)

Saute the garlic and pine nuts in the olive oil for a few minutes until golden. Add the spinach. Stir in the drained raisins.

Toss to coat the spinach with the hot oil. Add salt and pepper and serve immediately.