The key to delicious, flavorful spinach is to saut it, not stew it, which is what too many people do when they think they're sauting it. Cook it quickly over very high heat, stirring very frequently so the liquid that cooks off evaporates more or less immediately, so the pan stays dry, and the spinach leaves are cooking in dry heat, not wet heat. Too many bunches of spinach have been ruined by low temperatures that cause the delicate leaves to stew in their own liquid (which can be tasty but doesn't result in the brighter flavor of sauted spinach). This sauted spinach recipe is as much a method as a recipe, so increase amounts, and add seasoning as you like, just make sure that you're always using a pan that's large enough to hold the spinach in a very shallow layer. Work in batches, if necessary. You can enjoy eating this dish alone, or with your favorite main course.
