Toast the pine nuts in a dry frying pan until lightly gold. Set aside.
Heat the olive oil in a lidded pan and fry the bacon until golden and crisp. Remove from the pan with a slotted spoon and set aside.
Fry the garlic in the pan until lightly gold, then add the bacon back in and the spinach. Add a couple of tbsps of water, put the lid on and wilt the spinach for a couple of minutes. Once wilted, add the soaked raisins and season, then toss in the pine nuts. Drizzle with extra virgin olive oil and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.