Wash spinach and remove any coarse stems. Pack into a
saucepan and cover with a tight fitting lid. Cook the spinach over
a moderate heat, stirring occasionally. As soon as the leaves are
tender, drain off any cooking liquor and roughly chop the spinach.
Season with salt, freshly ground pepper and a little nutmeg, stir
in a spoonful of crème fraiche or a little butter, and finish with
a scattering of raisins.