Sauteed Spinach with Garlic: Eat your greens

This is a sure fire way to use up spinach greens and not have to choke them down. If you got the hang of roasting garlic bulbs, you can use the cloves in this recipe. Otherwise fresh garlic works just fine. By the way, this is INSANELY easy to do. Your biggest worry is burning the garlic or spilling the spinach.

What you'll need:

• frying pan
• tongs
• kitchen knife

Ingredients:

• a bag or two of spinach (depending on how many are eating)
• 3 to 4 cloves of garlic, sliced or chopped
• 1 to 2 tablespoons olive oil
• salt to taste

Step 1: So about shrinkage....

Fellas, I'm sorry to tell you that your giant sack (of spinach) will shrink when it gets cooked. For this recipe, size does matter. When you cook a bag of spinach, it will shrink down to serve about two people. Three, if one of you is a picky eater. So if you have four people at your table, you should grab three large bags. This requires a little bit of 3rd grade math on your part. Oh deal with it you big baby.

Put the pan on medium, throw in the sliced (or chopped or minced) garlic and toss that around until it heats up. Some people like to brown their garlic, others find that bitter and just gently sautee it. Add the spinach and use the tongs to coat it in the garlic and oil. The spinach will start to shrink down, making it easier to handle and allowing you to add more spinach to the pan if you hadn't been able to fit it all in at the start. Shake a bit of salt on it, but go easy. You can add, you can't take away.

After about 5 minutes or so, when all of it has shrunk and it's nicely warmed through, plate it as a side or have at it as a big snack or light meal.

*Word of caution to men: Too much spinach tends to cause kidney stones in men. Please drink plenty of water and keep your spinach servings to once a week, just to be on the safe side.