Wilted Greens with Raisins, Pine Nuts and Garlic Croûtes

In small bowl, cover raisins with boiling water; let stand for 15 minutes. Drain and set aside.

Meanwhile, soak anchovies in cold water for 10 minutes; drain and set aside.

Wash spinach, trimming if necessary; shake off excess water. Chop coarsely. Transfer, in batches if necessary, to large skillet or saucepan; cover and cook over medium-high heat until wilted, about 5 minutes. Drain in sieve and let cool; press out excess liquid. Set aside.

Cut baguette into 1/4-inch (5 mm) thick slices; arrange on rimmed baking sheets. In small saucepan, warm just over half of the garlic in 1/4 cup (50 mL) of the oil over low heat until fragrant, about 2 minutes. Stir in half each of the salt and pepper. Brush over bread, leaving garlic bits in pan. Toast bread in 350°F (180°C) oven, turning once, until crisp and golden, 10 to 15 minutes; set aside.

Meanwhile, on small rimmed baking sheet, toast pine nuts in 350°F (180°C) oven until golden, about 8 minutes. Set aside.

In large skillet, heat remaining oil over medium heat; cook remaining garlic, salt and pepper for 2 minutes. Add anchovies; mash until smooth. Add spinach and raisins; toss together and heat through until spinach is coated.

Arrange in centre of warmed serving dish; sprinkle with toasted pine nuts. Surround with toasted croûtes. Serve with lemon wedges.