3tbspextra virgin olive oil2 tbsp to cook and 1 tbsp to add at the end
3clovesof garlic, sliced
salt to taste (sea salt or pink hymalayan)
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Clean and prep the spinach. Cut off the thick steam. Wash thoroughly. Put spinach in salad spinner to remove excess moisture.
Heat 2 tbsp of olive oil in a large skillet on medium-high heat. Add the garlic and sauté for about 1 minute, until garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas to lift the spinach and turn it over in the pan so that you coat all of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
Remove from pan and drain excess liquid: After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess liquid from the pan. Add a little more olive oil and sprinkle with salt to taste. serve immediately.
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