Sautéed Spinach

1½ pounds fresh spinach
2 tablespoons olive oil
1 clove garlic, peeled
Salt and freshly ground pepper to taste

1. Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well.

2. Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.