Spinach with Anchovy (Les Epinards aux Anchois)

• 1 pound spinach in bulk or 1 10-ounce package in cellophane
• 6 drained anchovy fillets
• 3 tablespoons olive oil
• 1 teaspoon finely minced garlic

1. If the spinach is in bulk, trim off and discard all tough stems and blemished leaves.
2. Whatever spinach is used, rinse and drain well.
3. Chop the anchovy fillets and set aside.
4. Heat the oil in a heavy-bottom skillet and add the garlic.
5. Cook briefly while stirring and add the spinach.
6. Cook, stirring, until wilted.
7. Add the chopped anchovies and stir.
8. Let the spinach cook, stirring, until most of the liquid is reduced.
9. Serve the spinach while hot.

anchovy fillets, olive oil, garlic

Taken from cooking.nytimes.com/recipes/1507 (may not work)