1 Tablespoon olive oil 8 garlic cloves, unpeeled 1/3 cup pine nuts, toasted 1/3 cup golden raisins 3 Tablespoons Port wine 8 cups fresh spinach, stems removed and thoroughly washed
The morning of your dinner or even the day before: Place the raisins in a small bowl and cover with Port wine. Let sit at room temperature to macerate.
One hour before serving time: Preheat oven to 425°F.
Place garlic clovesf garlic (unpeeled) in center of a 8" square of aluminum foil. Drizzle with olive oil and fold up edges of foil to seal. Place foil wrapped garlic in oven and bake for 30-35 minutes.
Squeeze roasted garlic out of their skins and place in a small bowl.
Heat a skillet with 1 tablespoon olive oil over medium heat. Add toasted pine nuts, raisins and roasted garlic; sauté for 1 minute. Add spinach and cook, stirring occasionally, until just wilted, about 2 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately.