Wilted Spinach

The name may not sound all that appealing, but wilted spinach is a good way to prepare spinach as an alternative to raw or salad or cheese dip. It is quick and easy and makes a delicious side dish to many kinds of meals. Here is my method of doing it:

spinach (also works with other greens such as kale and swiss chard)
liquid, stock is best (I usually use veg, but more more flavor use chicken or pork. Water works too, it is just less flavorful)
aromatic flavorings (I use minced shallots and garlic)
butter (or margarine or oil for a non-dairy version)
seasonings (salt and pepper; add other spices if feeling adventurous) 

Method #1
Put the greens in a pan with the liquid and aromatics. Put on high heat until they start to wilt, stirring the leaves around so they wilt evenly. Then add butter and seasonings. 

Method #2
Heat the butter or oil in a pan. Throw in the spinach then pour in stock. Stir while it wilts down and add seasonings. 

A small amount of greens will cook very quickly in a small pan. Larger amounts will take longer. Ad remember the greens will shrink by more than half once cooked - so make lots!