4 Tbsp butter or olive oil
8 ounces white mushrooms, sliced 1/4 inch thick
1 garlic clove, slivered
1 hefty bunch of spinach, stems removed
Salt and freshly milled pepper
1. Melt 2 tablespoons of the butter in the roomy skillet, add the mushrooms, and cook over high heat until they've released their juices and browned, about 6 minutes. Season with salt and plenty of pepper and set aside on a plate.
2. Return the pan to the heat and add the remaining butter and the garlic. When the butter is foaming, add the spinach, sprinkle with salt, and cook until tender and most of the liquid has evaporated, about 4 minutes. Return the mushrooms to the pan and toss with the spinach. Taste for salt and check to be sure everything is good and peppery.