2 bags fresh spinach
2 cloves garlic, minced
1 tsp cumin
2 TB olive oil
1 can diced tomatoes, drained (use plain or seasoned)
Saute garlic and cumin in olive oil over medium heat until translucent. Add spinach and wilt, stirring constantly (takes a couple of minutes).
Add tomatoes and stir to combine. Cook just until heated through and excess liquid evaporates.