Step 1

You’ll need a large skillet with a lid. Spread the oil out to coat the bottom of the skillet (I use cast iron). Place the garlic in the skillet, spreading it into an even layer. Turn the heat up to medium and as soon as the oil starts to sizzle, turn it down to medium-low and let the garlic soften for 5 minutes or so, turning the heat down further if it looks like it starts to brown.

Step 2

Add the spinach in a big heap. Pour in 1 tablespoon of water and cover the pot. Turn the heat up to medium and let the spinach steam for about 5 minutes, undisturbed. Remove the cover and gently stir the leaves, pressing down on any that aren’t wilted. Don’t toss the leaves because you want the garlic to remain in contact with the oil on the bottom of the pan so it will soften and get sweet and mellow.

Step 3

Continue to cook the spinach, uncovered, for another few minutes, until the spinach is completely soft and wilted. Season with salt and pepper, to taste.