1 pound of baby spinach or regular spinach
2 or 3 garlic cloves, thinly sliced
2 tablespoons of extra-virgin olive oil
1 tablespoon of unsalted butter
sea salt and freshly ground black pepper
Wash and drain the spinach, but do not dry. Heat the olive oil and butter in a heavy pan over medium heat until the butter is melted. Add the garlic and sauté for about 1 minute. Add the spinach and cook until it is wilted and turns a dark bright green, stirring occasionally, about 2 to 3 additional minutes. Remove from heat and add salt and pepper, to taste.