Spinach Sautéed with Olive Oil and Garlic
Ingredients:
½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water
Preparation:
1. In a large sauté pan with a cover, heat the olive oil on high.
2. When oil is shimmering, lower the heat to medium and add the garlic.
3. Stir the garlic to prevent it from burning.
4. When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5. Add the water, cover the pan and cook for 10 to 15 minutes.
The Literate Chef 
This looks really yum.
It is, and great way to eat your spinach. I find the baby spinach leaves to be preferable to the mature variety of spinach, as it leaves no residual tongue fur.