Garlic Sautéed Spinach

Garlic Sautéed Spinach 2 bunches spinach (Note 1) 1 tbsp olive oil 2 garlic cloves , finely chopped Salt and pepper Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt). Shake off excess water but do not dry (water droplets helps steam-cook the spinach). Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing. Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted. Remove from heat immediately and sprinkle with salt and pepper and toss once more. Transfer to serving platter and serve. Notes: 1. Spinach is sold here in Australia in bunches. Once the leaves are cut from the stem, the leaves for each bunch amount to about 3 to 4 big handfuls. So use around 8 handfuls of spinach - it wilts by about 80% once sautéed. Recipe will also work with baby spinach but you will need even more because it's more delicate so it wilts even more. I also use this recipe for: Chopped kale, silverbeet / Swiss chard and Asian greens. 2. Scaling recipe (click on servings and slide) - best to cook spinach in batches OR use a very large wok!