- 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.