Suzanne Sommers' Sauteed Spinach with Garlic and Olive Oil

Triple these recipe ingredients if serving with the beef stroganoff recipe.

2 tablespoons olive oil (25 mL)
2 garlic cloves, peeled
1 pound fresh spinach leaves, washed thoroughly and drained (500g)
Salt and freshly ground black pepper to taste

To a hot skillet, add the oil and garlic. Saut the garlic for 5 minutes, until it begins to brown and get soft. Add the spinach to the pan and toss in the hot oil until each piece is coated and just wilted. Season with salt and pepper. Serve immediately.

Serves 2.