• 1 1/2 pounds baby spinach leaves
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. (6 cloves) chopped garlic
• 3 to 4 chopped cremini mushrooms
• 1 Tbsp. Bestlife™ Spread
• Salt to taste

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water.

In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned.

Add all the mushrooms to the pot, toss with the garlic, Bestlife™ Spread and oil, cover the pot, and cook it for 2 minutes.

Add all the spinach to the pot, toss it, cover the pot and cook it for another 2 minutes.

Uncover the pot, turn the heat on high and cook the spinach for another minute, stirring with a wooden spoon. Cook until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl. Sprinkle with salt to taste. Serve hot.