Canola oil 6 Tbsp.
Garlic, sliced very thin 3 ea.
Spinach, large stems removed 3 lb.
Salt 1 tsp. or as needed
Ground black pepper as needed
Heat the oil in a sauté pan on medium heat. Add garlic and sauté until golden.
Add the spinach, stir immediately and cook until fully wilted and heated through.
Season with salt and pepper and serve.
There are several types of spinach that are readily available including: curly, flat leaf and baby. Cooking times for different varieties may vary slightly although all cook in a short period of time compared to more fibrous greens such as Swiss chard and kale. Sautéed or steamed spinach can be prepared in advance and frozen in air tight bags or containers.
Other seasonal greens may be better purchasing options during times of the year that they are more abundant and less costly.
Heartier greens can be par-cooked in boiling water or steamed prior to sautéing to cut down on the cooking time.
When sautéing garlic in a small amount of oil, tilt pan down to pool the oil with the garlic for more efficient toasting. Then, place the pan flat on the burner as you add the spinach.