Heat a skillet over medium-high
heat and add chopped walnuts. Shake the pan to turn the nuts. After about 3 to 5
minutes, or when you start to smell them toasting, turn off the heat. Transfer
toasted nuts to a bowl.
Remove stems from spinach. Rinse
and drain in a colander and pat with a paper towel. Heat oil in the skillet over
medium heat and sauté spinach until soft and bright green. Add raisins and nuts and
stir until hot. Serve immediately.