Spinach Sauté

Wash the fresh spinach leaves thoroughly under cold running water and pat them dry with a clean kitchen towel or paper towels. Remove any tough stems and set aside.

Peel and finely mince or thinly slice the garlic cloves. Dice the tomato into small, uniform pieces and set both aside.

Heat the salad oil in a large skillet or wok over medium-high heat until shimmering but not smoking.

Add the minced garlic to the hot oil and sauté, stirring constantly, until fragrant and lightly golden. Be careful not to burn the garlic.

Add the diced tomato to the pan and stir-fry briefly until it begins to soften and release its juices, creating a light, aromatic base.

Add the prepared spinach leaves to the pan in batches if necessary, tossing and folding them continuously until all the leaves are evenly wilted and bright green.

Season the sauté with salt and pepper to taste, tossing well to ensure even seasoning throughout the dish.

Remove the pan from heat and transfer the spinach sauté to a serving dish immediately. Serve hot as a side dish or light vegetarian main.