Ingredients
2 tablespoons rice bran or other high-smoking point oil
2 large garlic cloves (or to taste), sliced thinly
1 pound baby spinach, rinsed and lightly spun
Serves 4
Preparation
Cook the spinach in two batches: Heat half the oil, preferably in a wok, at high heat until just smoking. Add half the garlic and stir for a few second until barely brown. Throw half the baby spinach and toss to desired doneness (preferably just until most of the leaves are wilted, as the spinach will continue to cook.) Repeat, then season with kosher or sea salt. Could vary this by adding a pinch of crushed red pepper with the garlic.
