In a large skillet heat up the olive oil on low flame and sear the garlic cloves until golden. Add the baby spinach leaves and a small pinch of sea salt. Using a long pair of tongues gently toss all the spinach leaves to coat in the garlic oil, trying to get the golden garlic cloves to rest on top of the spinach, as not to start burning.

The heat from the garlic cloves will also help the spinach leaves on top to start wilting.

Once you notice the spinach on the bottom has wilted gently give it another toss with the tongues and remove from heat. Whatever leaves haven't wilted yet they definitely will from the surrounding heat. Adjust seasonings to your taste with the sea salt and finish with a dash of freshly grated nutmeg.