Pecan Spinach

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vegetables and sides

1/3 c golden raisins, plumped in water
1/2 c toasted pecans, chopped
1/2 tsp Tabasco Sauce
1/2 tsp cumin

salt & pepper to taste
2 tbsp olive oil
2 shallots, chopped
2 cloves garlic, minced
2 bunches fresh spinach, washed and patted dry

1. Plump raisins by soaking in a cup of warm (not hot) water for 5 to 10 minutes, then drain.
2. Prepare spinach by washing and removing stems.
3. Heat olive oil in a large frying pan or stock pot over medium low heat.  Add shallots, garlic, and spinach.  You will have to add the spinach in batches.  As one batch wilts a bit, add more so that it all fits in the pan.
4. Stir constantly for about 2 minutes until spinach is wilted.
5. Add seasonings, raisins, and pecans.  Stir and cook at low heat for about 4 minutes.
6. Serve immediately.