a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total)
2 teaspoons vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 garlic clove, minced
Directions
Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.
