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Michael Chiarello's Notes: This recipe is how my mom, who was from Calabria, would prepare greens of all kinds, wild and cultivated: spinach, broccoli rabe, escarole, chard, mustard, or a mix of greens. She would make a big batch and keep it in the refrigerator, and we would eat the greens for days with crusty bread.

Chef's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

Ingredients:

Serves 4

4 quarts spinach leaves, thick stems removed
1/4-cup extra-virgin olive oil
1-1/2 Tbs. minced garlic
sea salt, preferably Gray salt and freshly ground black pepper
red wine vinegar

Directions:

1. Shake the rinsed spinach leaves in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
   
2. Heat a large pot over high heat until very hot.
   
3. Add the olive oil.
   
4. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown.
   
5. Add a couple of handfuls of spinach and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
   
6. Add the remaining spinach all at once, or in batches if your pot isn't large enough to hold it all at once.
   
7. Toss constantly so the spinach wilts evenly.
   
8. When the spinach is wilted, season with salt and pepper.
   
9. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
   
10. Turn the spinach out into a bowl and let it cool to room temperature, then season with wine vinegar.
    
11. Eat at room temperature, or refrigerate for up to 2 days and eat cold.