Ingredients:
2 tablespoons EVOO
1 pound spinach, cleaned
2 cloves garlic, thinly sliced
A pinch of chili flakes
Kosher salt and freshly ground black pepper
Toasted pine nuts, optional.

The key to excellent sautéed spinach is to keep the spinach spread out, and the heat high.
In a large sauté pan over high heat, add 1 tablespoon EVOO and heat until shimmering.  Working quickly, add half of the garlic and cook until fragrant, 10 seconds.  Then add half of the spinach, and using tongs, flip the spinach in the pan to cook evenly but keep the spinach from clumping in a massive pile so that the water can evaporate.  As the spinach cooks, season lightly, and add a small pinch of red pepper flakes for heat.  If your spinach is retaining a lot of water feel free to transfer the spinach to a colander and allow to drain momentarily, and then return the spinach to the hot pan. Transfer the spinach to a plate and cook the second portion of spinach in the same manner.  Serve immediately with the pine nuts.