Tear the larger leaves in two. Wash well to get rid of any grit.(There
should still be quite a lot of water clinging to the leaves.

Heat the olive oil in a large frying pan (that has a lid.) When the
oil is hot, toss in a clove or two of the minced garlic, and then the
spinach. cover, and occasionally pick up the pan and shake it (as if
with popcorn.) Do this for 3-4 minutes and the spinach will be
wilted, tender and well seasoned (you can add some salt and pepper if
you wish.) Serve immediately.

typed up by Mary Riemerman with recipe from Kathy Pitts.