Spinach or Chard Catalan Style

2 bunches spinach or 1 large bunch chard, stems removed (or chopped and included in the sauté), leaves blanched (if tender, no need to blanche)

2 tablespoons olive oil

1 large garlic clove, sliced

1/3 cup dark or golden raisins

1/3 cup pine nuts or slivered almonds

Salt and freshly milled pepper

Coarsely chop the cooked spinach.  Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it.  Add the raisins and pine nuts or almonds, and cook until the raisins are plumped and the pine nuts are golden.  Add the greens and cook until they're heated through.   with salt and pepper to taste.