If you don't have chili sauce with garlic, which is sold in the Asian section of the supermarket, use an additional garlic clove and spike the spinach with crushed hot red peppers. Heat the garlic along with the oil for even more garlic flavor and to reduce the chance that the garlic will burn when it hits the hot oil in the skillet. From Art Smith.

1 tablespoon vegetable oil
1 garlic clove, thinly sliced
Two l0-ounce bags baby spinach, rinsed but not dried
1 tablespoon Chinese chili sauce with garlic
Salt to taste

Combine the oil and garlic in a large skillet and cook over medium heat until the garlic is softened, about 3 minutes. Add the spinach to the skillet, one handful at a time, stirring until the batch is wilted before adding the next handful. Cook until the spinach is tender, about 5 minutes. Stir in the chili sauce. Season with salt and serve hot.
 
MAKES 4 SERVINGS