Preparation & Hydration : Thoroughly rinse the fresh spinach under cool running water to remove any grit and place it in a colander to drain completely. In a small bowl, cover the golden raisins with lukewarm water and let them soak for about 8 minutes to rehydrate.
Toasting the Nuts : Place the slivered almonds in a small, dry skillet over medium heat. Toast for 3-4 minutes, tossing frequently, until they are fragrant and a light golden brown. Immediately remove them from the skillet to a separate plate to halt the cooking process.
Infusing the Oil : Pour the virgin olive oil into the large sauté pan and set it over medium-low heat. Add the thinly sliced garlic and warm it gently for 2-3 minutes, just until its aroma is released. Avoid browning the garlic to prevent bitterness.
Wilting the Greens : Add all the drained spinach to the pan with the infused oil. It will seem like a large volume, but it will cook down significantly. Sprinkle with a pinch of sea salt.
Cooking the Spinach : Using tongs, gently toss the spinach to coat it with the garlic oil. Continue to cook, stirring occasionally, for about 9 minutes. The spinach should be fully wilted, and most of the excess water should have evaporated from the pan.
Final Assembly : Drain the plumped raisins and add them to the cooked spinach, tossing for 1 minute to heat them through. Remove the pan from the heat. Garnish with the toasted almonds and the optional lemon zest just before serving.
