GARLICKY SAUTÉED SPINACH This is just about the fastest vegetable side dish you can throw together It’s got four ingredients (six if you want to be a stickler and count the salt and pepper), and it quite literally cooks in five minutes Because spinach is so moist, there’s no need to add any liquid to the pan—it releases plenty on its own as it wilts I’d love to be able to tell you that I’ve got some sort of magic food-sciencey trick that’ll make your sautéed spinach much better than anyone else’s, but this is a case where the traditional method is so quick, easy, and perfect that I can’t find a single fault in its process or its end result NOTE: This recipe will work equally well with trimmed Swiss chard or young kale leaves (just cut out the thicker portions of the stems) Do not use baby spinach—it will become too wet while cooking Swiss chard will work as well