Rinse spinach under cold water to remove any sediment. Allow excess water to drain away, but leave a small amount of water clinging to the leaves. Set the spinach aside for a moment while you select a large skillet that has a lid or is able to be covered (we use our round pizza pan).

Heat the olive oil over medium-high heat until the oil is shimmering. Add the garlic and cook for about 30 seconds. You only want to soften the garlic, not add any color.

Add the entire amount of spinach and stir just enough to move the garlic off of the bottom of the pan. Sprinkle the spinach with salt then place the cover on the skillet. Allow the spinach to cook for about 1 minute.

Uncover the skillet and use a pair of tongs to toss the spinach so that the light green uncooked leaves move toward the heat on the bottom of the pan. Allow as much of the liquid to evaporate as possible while continuing to toss the spinach. When all of the baby spinach has achieved a uniform dark green color, remove the skillet from the heat then transfer the spinach to a serving dish. This entire process will probably take less than 4 minutes from start to finish.

Test for salt, give it a few grinds of pepper then serve the spinach nice and hot. Enjoy!