Sauteed Spinach with Pine Nuts and Golden Raisins

Two delicious vegetable recipes in one week!? What can I say? First cauliflower, now spinach. So this recipe is really good- and FAST. It took me around 5-8 minutes to make this, and it's SO much better than just doing a generic salad or canned/frozen vegetable. PLUS, I didn't have golden raisins (what do you use those for, anyways?) or pine nuts- so I just used regular raisins and chopped almonds. And it turned out GREAT. Don't skimp on the cheese, though- the parmesan cheese adds a sharp, salty flavor that is not to be missed. Side note- I can't help but think this recipe could be used with other dark, leafy vegetables (a part of my diet that is lacking). I will have to experiment. Enjoy!

Sauteed Spinach with Pine Nuts and Golden Raisins
2 tsp extra-virgin olive oil
2 Tb golden raisins
2 Tb pine nuts
2 cloves garlic, minced
1 10-oz bag fresh spinach, tough stems removed
2 tsp balsamic vinegar
1/8 tsp salt
Shredded or shaved parmesan cheese (however you like it), to taste
Freshly ground pepper, to taste

Heat oil in a large nonstick skillet over medium-high heat. Add raisins, pine nuts and garlic- cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with parmesan and pepper.