Ingredients

• 1 tablespoon olive oil
• 3 large garlic cloves, sliced thin lengthwise
• 3 pounds spinach (about 3 large bunches), coarse stems discarded, washed well and drained in a colander

Instructions

1. In an 8-quart heavy kettle heat oil over high heat until hot but not smoking and add garlic and spinach with water clinging to leaves. Sauté garlic and spinach, turning with tongs, until spinach is wilted but still bright green, about 2 minutes, and season with salt and pepper. Spinach and garlic may be made 6 hours ahead and chilled, covered.