Place spinach and water in a large microwave-safe bowl.
Cover bowl with a large dinner plate.
Microwave until spinach is decreased in volume by half, 3-4 minutes.
Using potholders, remove bowl from microwave and keep covered for 1 minute.
Carefully remove plate and transfer spinach to colander set in sink.
Using the back of a rubber spatula, press spinach to release excess liquid.
Transfer spinach to cutter board and roughly chop.
Return spinach to colander and press a second time.
Heat raisins 2 T. olive oil, garlic and pepper flakes in a 10" skillet over medium-high heat. Cook, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3-6 minutes. Add spinach to skillet using tongs to stir and coat with oil. Sprinkle with ¼ tsp. salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with almonds and vinegar; stir to combine. Drizzle with remaining 2 tsp. olive oil and season with salt to taste.