By In The Kitchen With Stefano Faita
5-ounce bag spinach or baby spinach, large stems removed
1 tbsp. mustard seeds
2 to 3 tbsp. vegetable oil
2 garlic cloves, sliced
Salt and freshly ground pepper, to taste
Heat skillet over medium high heat. When pan is hot, add mustard seeds. Swirl pan occasionally. When seeds start to pop, add oil and garlic. Stir and cook until garlic starts to soften, about 30 seconds to 1 minute. Add spinach. Season with salt and pepper. Stir and cook until spinach just starts to wilt, about 1 to 2 minutes. Serve.
Yield: 4 servings.