Use baby spinach when it's available; it's sweeter, less gritty, easier to clean, and there's no need to trim the stems.
Put the spinach leaves in a large pot with a tight-fitting lid (if all the spinach doesn't fit, add the rest once it starts cooking and collapsing). Add the salt and water and cook, covered, on medium heat, stirring occasionally, until the spinach is wilted, 2 or 3 minutes. Drain in a colander, let cool, and squeeze out the liquid with your hands. You'll end up with about 2 cups cooked spinach.
Pine nuts and chopped onions go from brown to burnt in a flash, so stir often and be ready to pull the pan off the burner to slow them down. Photo: Sarah Jay.
Heat 3 Tbs. of the olive oil in a large sauté pan set over medium heat. Add the onion and sauté until it begins to turn golden, about 5 min. Stir in the raisins and cook for another 3 to 4 minutes. Stir in the pine nuts and sauté until they're lightly toasted, about 3 minutes. Add the spinach and cook until any excess liquid has evaporated. Season generously with salt and pepper and drizzle each serving (or the whole serving platter) with the remaining 1 Tbs. olive oil.
nutrition information (per serving):
Photo: Scott Phillips