3 tablespoons extra virgin olive oil
2 teaspoons fresh minced garlic
4 cups fresh spinach, washed, stems picked off (packed into cups)
2 tablespoons chicken or vegetable stock
Salt and white pepper to taste
Heat oil in large saute pan over medium heat. Add garlic and saute 1 minute. Add spinach and stock. Toss until just wilted, 2 to 3 minutes. Add salt and pepper, remove spinach from liquid with tongs or slotted spoon and serve immediately.
Makes 2 servings.