SERVES 4 2 tablespoons extra-virgin olive oil 4 medium cloves garlic, finely sliced 2 pounds curly spinach, washed, drained, and tough stems removed Kosher salt and freshly ground black pepper Fresh lemon juice Heat the olive oil in a 12-inch sauté pan over high heat until shimmering Add the garlic and cook, stirring constantly, until fragrant and just beginning to brown, about minute Immediately add half of the spinach and cook, stirring and tossing, until lightly wilted Add the remaining spinach and cook, using tongs to turn the spinach every 30 seconds or so, until it is completely wilted and the excess liquid has mostly evaporated, about minutes Season to taste with salt, pepper, and lemon juice and serve PAN-ROASTED MUSHROOMS When you first add mushrooms to a hot skillet, everything seems to be going fine, but then disaster strikes Your mushrooms start leaking copious amounts of liquid into the pan, steaming instead of sautéing You begin to panic Am I ruining them? Are they going to be ready for dinner? Why does this always have to happen to me?!? Never fear! Unlike meat, which will overcook and get tough if you let it steam in a skillet, mushrooms will stay tender no matter how long they sit there Once the water has evaporated, they’ll start sizzling again, developing both color and flavor You can season your mushrooms with nothing but salt and pepper, but I find that a small splash of soy sauce helps bring out their savoriness ... mushrooms with nothing but salt and pepper, but I find that a small splash of soy sauce helps bring out their savoriness