Sautéed Spinach


  • 1 Tbsp. Olive Oil
  • 1 garlic clove, peeled and thin sliced
  • 1 bag (9 -10 oz.) baby spinach


Heat olive in a stock pot over medium-high heat.  Add garlic and sauté until fragrant about 30 seconds. Add spinach leaves and toss gently as the spinach wilts about 1-2 minutes.  Remove from heat.