Adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop

2lb. spinach, washed, stems removed
3 medium garlic cloves, minced
2Tb. extra-virgin olive oil

-Wash leaves and shake them – do not dry them
-Heat oil in a large saucepan
–Add the garlic and sauté over medium heat until light gold (1 min.)
-Add spinach and stir to coat evenly with the oil – sprinkle with salt to taste
-Cover and cook, stirring occasionally until the spinach is wilted, about 5 minutes
-If there is liquid left in the pan remove the spinach with a slotted spoon – serve immediately