1large clove of fresh garlic sliced as thin as possible top to bottom
2tablespoonsflavorless cooking oil
2tablespoonshigh quality extra virgin olive oilfor finishing, or more to taste
Fresh squeezed lemon juiceI use seedless cut wedges at the restaurant instead of juicing in advance. It tastes better, more fresh
a tablespoon of white winechicken or vegetable stock, for steaming the greens
In a wide pan, like a 10 inch saute, heat the cooking oil over medium heat with the garlic until the garlic is brown, toasty, and aromatic, be careful not to burn it.
The garlic should smell nutty and have a golden, toasty hue. Add the spinach to the pan and cook for one minute, stirring occasionally to coat with the garlic flavored oil.
Season the spinach to taste with salt. Add the two tablespoons of stock or wine to the pan and cover to trap the heat and steam the greens.
Cook for a minute more, covered, until the greens are just wilted and the stems are slightly tender-crisp. Taste and adjust the salt as needed, then remove the spinach to a serving plate and drizzle with the finishing oil, squeezes of fresh lemon, and maybe a little crushed red pepper.