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Directions for: Wilted Greens with Raisins, Pine Nuts and Garlic Croutes

Ingredients

½ cup golden raisins

5 anchovy fillets

4 cup packed baby spinach

1 thin baguette (French stick) or Calabrese loaf (300 to 340 g)

⅓ cup extra-virgin olive oil

5 cloves garlic, minced

½ tsp each salt and pepper

½ cup pine nuts or slivered almonds

Directions

1. In small bowl, cover raisins with boiling water; let stand for 15 minutes. Drain and set aside. Meanwhile, soak anchovies in cold water for 10 minutes; drain and set aside.

2. Wash spinach, trimming if necessary; shake off excess water. Chop coarsely. Transfer, in batches if necessary, to large skillet or saucepan; with just the water clinging to leaves, cover and cook over medium-high heat until wilted, about 5 minutes. Drain in sieve; let cool. Press out excess liquid. Set aside.

3. Cut baguette into 1/4-inch thick slices. Arrange in single layer on baking sheets. In small saucepan over low heat, warm just over half of the garlic in 1/4 cup of the oil until fragrant, about 2 minutes; stir in half each of the salt and pepper. Brush over bread, leaving garlic bits in pan. Toast bread in 350°F oven until crisp and golden, 10 to 15 minutes; set aside.

4. Meanwhile, spread pine nuts on small rimmed baking sheet; toast in 350°F oven until golden, about 8 minutes. Set aside.

5. In large skillet, heat remaining oil over medium heat; cook remaining garlic, salt and pepper for 2 minutes. Add anchovies; mash until smooth. Add spinach and raisins; toss together and heat through until spinach is coated.

6. Arrange in centre of warmed serving dish; sprinkle with pine nuts and surround with toasted croutes.

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