3 pounds fresh spinach, trimmed of stems and thoroughly washed
About 3 quarts boiling water
2 to 3 tablespoons extra-virgin olive oil
2 large cloves garlic, thinly sliced
2 fresh medium-hot to hot chiles (1 hot banana or red jalapeno pepper), seeded and finely chopped
Salt and freshly ground black pepper
2 medium-sized ripe tomatoes, seeded and chopped, or 4 canned whole tomatoes, drained, seeded and diced
Place spinach in one or two large bowls and cover with boiling water. Let sit 5 minutes, or until thoroughly wilted. Drain and refresh with cool water. Squeeze until almost completely dry. Chop coarsely.
Heat oil in a 12-inch skillet over medium. Add garlic and chiles. Cook over medium until garlic is soft, but not colored. Add spinach and saute with salt and pepper until heated through. Add tomatoes and cook another 3 minutes, or until spinach is tender and flavors have come together. Taste for seasoning. Serve hot or lukewarm. Serves 6 as a side dish
Per serving: 84 calories; 6 g fat (1 g saturated fat; 64 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 222 mg sodium; 5 g protein; 3 g fiber.