Steakhouse Spinach

1 tablespoon olive oil

2 medium garlic cloves, minced or pressed through a garlic press

2 pounds spinach leaves, stems removed, washed an spun dry in a salad spinner until very dry

Salt

Fresh ground black pepper

Balsamic vinegar

Place a 4- to 5-quart nonstick saucepan over medium-high heat and add oil. When oil is hot, add garlic and sauté for 1 minute, or until fragrant.

Add one-fourth of the spinach leaves to the saucepan, tossing with tongs. As the spinach wilts, add more spinach, tossing with the tongs, until it has all been added. Cook tossing, until the spinach is completely wilted but still bright green, about 2 minutes.

Remove from the heat and, using tongs, squeezing out some of the moisture while as you serve. Season to taste with salt, pepper and balsamic vinegar. Serve immediately.

Serves four.

Nutrition values per serving (without added salt): 79 calories, 4.1 g fat (0.5 g saturated fat), 8.6 g carbohydrate, 5 g fiber, 8.3 g protein, 0 cholesterol, 180 mg sodium.