quick fix : 
Spinach with Raisins and Pinenuts 
I've got to confess that normally, I'm not a big fan of cooked raisins, but for some reason, in this dish, it works beautifully. The combination of spinach, raisins and pinenuts is common in Spanish cuisine -- the raisins add a nice sweetness to the garlicky greens. 

1. Soak the raisins in warm water until plump.
2.  Rinse the spinach in cold water and chop roughly, discarding the bottoms of the stems.  Toss the chopped greens into a pot, undrained (i.e., you want some water in there) and heat on high, covered, until the spinach just wilts.  Drain and set aside.
3. Toast the pine nuts in a toaster oven, or in an unoiled skillet, until just golden. Set aside. 
4. Chop the garlic. Heat the olive oil in a skillet on medium, and sauté the garlic until soft and fragrant.
5. Add the spinach and sauté for another 2-3 minutes.
6. Stir in the raisins (drained) and the pine nuts, and cook for another minute or two.
7. Season to taste with salt, pepper, and more olive oil if desired.  Serve!

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check out more thanksgiving recipes:
cranberry jelly 
butternut squash and cashew soup 
candied yams 

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