Bring a large pot of salted water to a boil.
Cut the thickest stems off the greens and rinse the leaves well in the sink using lots of fresh water.
Add the spinach in the water and blanch them, stirring continuously for about 1 minute, then strain them and rinse immediately with cold water so they stop cooking.
When the greens are cool enough to handle, squeeze all the water out of them and lay them on a cutting board where you'll randomly chop them in big sections.
In a large pan, over a medium-high heat, quickly saute the garlic in a couple of tablespoons olive oil, then add the greens. Quickly toss around the greens, adding a sprinkle more olive oil, if needed.
Season with salt and pepper to taste, and serve it up! You want to preserve the crunchy bite of the fresh vegetable.
You want to preserve the crunchy bite of the fresh vegetable.
Recipe courtesy of Gabriele Corcos and Debi Mazar