This is a modern twist on the traditional Spanish preparation of spinach or chard in adobo. Basically, it's a quick stir-fry.
It is important to carefully dry the spinach before cooking it or else there will be too much liquid in the dish. Otherwise this is easy, and the spinach retains a pleasant bite that boiled spinach lacks.
1 bunch of spinach, or a bag of fresh spinach, washed and carefully dried
3 tablespoons of olive oil
2 teaspoons of wine vinegar
1 clove of garlic, sliced
1/2 a teaspoon of pimentón de La Vera
In a large pan, saute the garlic in the olive oil. Before the garlic takes on color, remove the pan from the heat and let the oil cool some. Add the pimentón and stir.
Add the spinach. Sprinkle it with salt. Toss it with the olive oil and garlic until the leaves are coated.
Return the pan to high heat. Stir-fry the spinach until it's just wilted.
Put the spinach on a serving dish. Toss it with the vinegar.
Serve spinach in adobo as a side dish or as vegetarian tapa.