- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 garlic clove, sliced
- 1 bag (8 ounces) pre-washed fresh spinach leaves
- 1 Cup California golden raisins
- 1/4 Cup toasted pine nuts
- Fleur de sel
In sautépan over high heat, heat olive oil and melt butter, together. Add garlic and sauté for 1 minute without burning. Stir in spinach and raisins. Let cook until spinach is wilted. Sprinkle with pine nuts. Season with salt and pepper. Serve immediately.