Instructions: Put the raisins into a bowl and cover them with boiling water for about 10 minutes so they become plump and juicy. Meanwhile toast the pine kernels until they are golden brown. Remove the stalks from the spinach, wash in several changes of cold water and drain. Cook in a large covered saucepan with no further liquid apart from that which adheres to the leaves after washing. Cook over a medium heat and toss once or twice. As soon as the leaves are tender, drain thoroughly and squeeze dry. Chop finely.

Melt the butter and oil in a saute pan, add the spinach, raisins and pine kernels. Season well with salt and pepper. Allow to bubble for 4-5 minutes and add a splash of balsamic vinegar. Taste and correct the seasoning.

Serve immediately.

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