Sauteed Spinach with Almonds and Golden Raisins

serves 4

3 (6-ounce) bags baby spinach (about 16 cups)
1/4 cup water
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
4 medium garlic cloves, sliced thin crosswise(about 2 tablespoons)
1/4 teaspoon red pepper flakes
1/2 cup golden raisins
Salt
2 teaspoons sherry vinegar
1/3 cup slivered almonds, toasted

1. Place the spinach and water in a large microwave-safe bowl. Cover the bowl with a large microwave-safe dinner plate (the plate should completely cover the bowl and not rest on the spinach). Microwave on high power until the spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove the bowl from the microwave and keep covered for 1 minute. Carefully remove the plate and transfer the spinach to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Return to the colander and press a second time.

2. Heat 2 tablespoons of the oil, the garlic, pepper flakes, and raisins in a 10-inch skillet over medium-high heat. Cook, stirring constantly, until the garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add the spinach to the skillet, using tongs to stir and coat with the oil. Sprinkle with 1/4teaspoon salt and con¬tinue stirring with the tongs until the spinach is uniformly wilted and glossy.