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Recipe from: Mickey Zalusky
1 to 2 tablespoons olive oil
2 to 3 garlic cloves, sliced or chopped
2 bunches fresh spinach leaves, thoroughly cleaned — I get the bagged, washed spinach when I'm short on time
salt and pepper, to taste
Be sure to have your spinach washed and ready to go. If you don't want to cook the whole leaves, you could do a rough chop on the raw spinach at this time.
In a large unheated skillet, add the olive oil and garlic. Turn the heat to medium or medium low. The garlic should cook slowly and only long enough to infuse the oil with its flavor not add any color to the garlic. This should only take a few minutes.
As soon as the garlic is ready, put all the spinach into the skillet and reduce the heat to a low setting. Stir the spinach leaves a few times. The volume of spinach will begin reducing as the leaves begin to wilt. You can either cover the pan for a few minutes and stir occasionally or continue cooking the spinach uncovered until all the leaves are thoroughly wilted. Add salt and pepper to taste, stir once more and serve.