Easy Saut&eacuteed Spinach

Ingredients

• 2 large bunches of spinach, about 1 pound
• Extra virgin olive oil
• 3 cloves garlic, sliced
• Salt to taste

Directions

1. Trim away the tough spinach stems and discard them. To wash the leaves, fill the sink with water, swish in the spinach to release grit, then drain it. Soak and drain it once more, then spin the spinach in a salad spinner to get rid of extra moisture.
2. Warm 2 Tbsp olive oil in a large skillet over medium high heat. Stir in the garlic and cook for about 1 minute, stopping when the slices are only just starting to take on color.
3. Add the spinach to the skillet, pressing it in with your hand if it needs a little encouragement to fit. With a couple of spatulas, lift and flip the leaves so more of the spinach gets coated in the garlicky oil. Repeat that a couple of times. Put the lid on the pan and cook for 1 minute. Take off the lid, turn the spinach again, cover the pan, and cook for an additional minute.
4. After 2 minutes of covered cooking, the spinach should be fully wilted. Take the skillet off the heat.
5. Pour off any extra liquid from the pan. Finish with a little more olive oil, season with salt to taste, and serve immediately.