Scale the raisins in warm water to cover for 10 minutes. Drain. Remove any tough stalks from spinach, wash quickly and drain. Place spinach in a covered saucepan with 1/4 cup water. Code for 10 minutes or until tender, on moderately high heat. Drain, cool and squeeze dry. Heat butter in large skillet. Add oil and garlic, saute 30 seconds. Add the spinach and saute another minute. Add salt, raisins and pine nuts. Serve hot.
Yield: 6
servings.
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