Place the raisins and chicken stock together in a small bowl. Microwave for 30 seconds, and allow to sit while you prepare the rest of the dish.

Preheat a large skillet to medium -high heat with the butter. Allow the butter to melt, then foam. Swirl the butter until brown bits form on the bottom of the pan, then turn the heat down to low.

Add the spinach, pine nuts, raisins, and garlic to the butter with 1 tablespoon of the raisin/chicken stock. Toss together with tongs for 1 minute, or until the spinach just starts to wilt.

For a light sauce, add more of the chicken stock.

Taste, and salt to your taste, if needed.

Serve hot with extra pine nuts for topping.