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Heat olive oil in a large pan , then add spinach and garlic or garlic powder. Stir for 2 minutes, then add your stock
bring to a simmer and allow liquid to evaporate a bit, about 5 minutes.
Drain excess liquid of required.
To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don't walk away -- the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Over steaming separates the moisture from the leaves and results in mushy, gloppy spinach.
Spinach is a tender, leafy green that contains quite a lot of water. This is why you should try the sauté method over blanching or steaming