Rinse spinach and let drain. Heat some olive oil in a large skillet on medium-high heat. Add the spinach (it is fine if there is still some water on the leaves) and cover. Let wilt for a couple of minutes and toss the spinach around a bit. Cover and continue cooking until all wilted. Uncover, add some garlic and sauté for no more than a minute. Add a good splash of red wine vinegar and let cook for a minute. Season with South African Sea Salt Flakes, or sea salt of choice, and Lampung Black Pepper, or pepper of choice, and serve.
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