Start by toasting the pine nuts. Place them in a dry skillet over medium heat. Stir frequently for about 3-5 minutes or until they’re golden brown and fragrant. Be careful not to burn them! Once toasted, remove from heat and set aside.
In the same skillet, add the extra virgin olive oil over medium heat. Once hot, add the chopped garlic and sauté for about 1-2 minutes until fragrant. Make sure not to let it brown too much, as burnt garlic can turn bitter.
Gradually add the fresh spinach leaves to the skillet. You may need to do this in batches. Sauté the spinach for about 3-5 minutes, stirring until wilted and tender.
Once the spinach is wilted, stir in the quartered Kalamata olives and raisins. Let everything cook together for another 2-3 minutes, allowing the flavors to meld.
Add the toasted pine nuts back into the skillet, and drizzle the balsamic vinegar over the top. Stir well to combine all the ingredients. Cook for an additional minute to warm everything through.
Transfer your beautiful spinach mixture to a serving dish. It can be enjoyed warm or at room temperature.
