Wilted Baby Spinach Leaves with Garlic

Serves 2

I love spinach salads, so I often have packaged, prewashed baby spinach leaves in my refrigerator. When I want something a little different, I make this quick and ridiculously easy Italian-inspired recipe. It is a cross between sautéed spinach and a spinach salad with a warm vinaigrette, both of which are in the similar and related recipes. This is great because, since the spinach is not added to the pan, it maintains most of its texture, but it wilts slightly from the heat of the oil. This recipe can easily be doubled as needed.

Ingredients

• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 1 bag or container (5 to 6 ounces) prewashed flat baby spinach leaves
• Salt and pepper to taste
• Freshly grated Parmesan cheese

Place the oil and garlic in a small skillet over medium heat. Heat until the garlic sizzles, being careful not to brown. (The oil and garlic can be heated in a small bowl in the microwave.). Place the spinach leaves in a medium bowl. Add the hot oil and garlic, salt and pepper. Toss to combine. Garnish with the Parmesan cheese and serve. It is that easy and delicious.