Instructions

1. Spinach has a tendency to pick up a lot of sand from its growing bed, so washing it carefully. An effective way to wash spinach is to fill a clean sink or basin with cool water, then submerge the spinach and swish it around, letting the grit fall to the bottom. Drain and repeat a couple of times, as necessary. Give the leaves a final cool-water rinse in a colander and spin dry or pat dry with a kitchen towel. It's okay if some water remains on the leaves as this will help steam the spinach as it cooks.

2. In a large skillet, heat 2 tbsp. of olive oil over medium heat. When oil begins to shimmer and pan feels hot when you hold your hand two inches from it, add the minced garlic. Saute garlic, stirring for 30 seconds. Do not allow garlic to brown.

3. Place spinach leaves in pan and stir to coat with oil. Saute spinach, stirring with a wooden or silicone spatula to make sure it doesn't burn, until the leaves are wilted, about 5 minutes. Season to taste with salt and pepper. If spinach begins to stick to the pan, add an additional tablespoon of olive oil.

4. Remove pan from heat and splash with red wine vinegar before serving, if desired. Makes about 4 servings.