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1
If the raisins are dry, soak them in a small bowl in hot water to cover until plump and softened, about 10 minutes.
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2
Wash and drain the spinach just before you cook it, so theres still some water on the leaves.
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3
Pour the olive oil into the pan, set it over medium-high heat, and toss in the crushed garlic cloves.
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4
Cook and stir the garlic until it begins to sizzle, then drop in the chopped anchovies and cook, stirring them in the oil for a minute or two, until they melt.
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5
Fill the pan with spinach, heaping it in by handfuls and letting it wilt down a bit before adding more.
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6
Once all the spinach is in the pan, scatter the raisins on top (and pour in any remaining soaking water, if you plumped them); sprinkle over them the salt and grated nutmeg.
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7
Toss the spinach leaves over and over with tongs, distributing the raisins and seasonings, then cover the pan and cook for a couple of minutes, until all the spinach has wilted and released its liquid.
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8
Remove the cover, and cook over high heat, stirring, tossing the spinach, and evaporating the water.
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9
When the bottom of the pan is dry, toss in the pine nuts and cook for a few moments, then remove the skillet from the heat and serve the spinach right away.
