April 8, 2016
1In large pan, heat the Tantillo California Extra Virgin Olive Oil with the crushed garlic and anchovy fillet.
2Once garlic begins to soften and anchovy begins to melt, add in spinach a handful at a time.
3Allow the spinach to begin to wilt each time time before adding more.
4Once all the spinach is added, add in raisins and toss together. Cover, and let cook.
5After about 5 minutes, remove the cover.
6Season with cumin and oregano, toss with the pine nuts and serve. Buon Appetito!