Garlic Spinach

Baby spinach wilted with bold garlic flavor.

Ingredients

2 to 3 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95 Emile Henry Oil Cruet, 14 ounce Price: $37.99
4 cloves	garlic, minced
12 ounces	baby spinach leaves, washed and spun dry
	sea salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
	freshly ground black pepper Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 MIU Stainless-Steel & Acrylic Mill Price: $12.95 PepperMate Mills Price: $39.99 View More

Cooking Instructions

In a large sauté pan, warm the olive oil over medium high heat. Add the garlic and cook until fragrant, about 30 to 45 seconds Immediately add the spinach and sprinkle lightly with salt. Stir the spinach constantly until the leaves wilt, about 2 to 3 minutes.

Season with salt and pepper to taste and serve immediately.

Makes 2 servings.