Ingredients
1lbspinach
extra virgin olive oil
3clovesgarlic,sliced
salt,to taste
Preparation
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up the sink with water and soaking the spinach to loosen any sand or dirt.
Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if needed. Use a couple of spatulas to lift the spinach and turn it over in the pan. Do this a couple of times.
Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered, cooking the spinach should be completely wilted. Remove from heat.
Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
