Sautéed Spinach with Feta, Roasted Almonds, Garlic and Raisins

Ingredients

• 1/4 cup raisins 
• 1/4 cup roasted almonds
• 2 tablespoons. extra-virgin olive oil 
• 1 yellow onion, finely chopped 
• 1 garlic clove, chopped 
• 2 lb. spinach leaves, tough stems removed and 
    leaves well rinsed 
• Salt and freshly ground black pepper or cayenne 
    pepper, to taste

Instructions:

1. Put the raisins in a small heatproof bowl and add boiling water to cover. Cover the bowl and let stand for about 10 minutes. Drain and set aside. 
2. In a fry pan over medium heat, warm the olive oil. Add the onion and sauté lightly until golden, 5 to 8 minutes. Add the garlic and sauté for 1 minute more. Remove the pan from the heat and set aside.
3. Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1 to 2 minutes. Remove from the heat and drain well in a sieve, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool enough to handle, chop it coarsely. 
4. Add the spinach, drained raisins and almonds to the onion and garlic in the fry pan and return to medium heat.
5. Stir until the spinach and onion are heated through, 1 to 2 minutes.
6. Season with salt and pepper. Serve hot or at room temperature. ​