|Fresh spinach||2 Pound (1 Kilogram)|
|Oil||7 Milliliter (1/2 Tablespoon)|
|Butter||7 Milliliter (Approximately 1/2 Tablespoon)|
|Pine nuts||2 Ounce (50 Gram Or 1/3 Cup)|
|Golden raisins||2 Ounce (50 Gram Or 1/3 Cup Sultanas)|
|Bacon rashers||2 , derinded and diced (Or Strips)|
|Garlic||1 Clove (5 gm), crushed (Or Minced)|
|Freshly ground black pepper||To Taste|
Wash the spinach and discard tough stalks and discoloured leaves. Put it in a roasting or boiling bag and tie loosely. Cook for about 6 minutes, shaking the bag once, until the spinach has collapsed.
Put the oil and butter in a dish (use more if you want a richer taste), and add the pine nuts, sultanas (golden raisins), diced bacon and garlic. Cook for 1 minute.
Meanwhile, shred the spinach, add it to the dish and toss well. Season with salt and pepper to taste.
Cook for a further minute, covered with vented cling him (plastic wrap), to heat through.