Wash the spinach or other greens and reserve in a colander.
Bring a small pot of salted water (roughly 1 T to each quart of water) to a boil. Add the greens to the boiling water and cook until they're tender and taste good to you. This will vary depending on your greens. Spinach cooks in seconds, wild greens and chicories may take 5-10 minutes.
Remove the greens to a bowl of cold water and cool, then squeeze out the water.
If your greens are long, consider cutting them for easier eating.
Meanwhile, cook the garlic in the oil on medium heat until golden about 10 minutes. Take your time here, you want the garlic golden, but it should never be dark or black, which will ruin the dish. Ddd the the greens, raisins and pine nuts, and a pinch of salt and pepper.
Increase the heat on the pan to high, add a tiny splash of wine to the pan, then increase the heat to evaporate excess liquid.
Taste and correct the seasoning for salt and pepper, and cook down if it looks too wet. Serve hot.
Sometimes we serve it with lemon wedges at the table, a touch of crushed red pepper, or an extra drizzle of extra virgin olive oil.
Notes
I make this with many different greens. Some of my favorites are nettles and watercress. Spinach, chard, and a mix of different greens works well too.