Cooking time: 10 minutes

Cooks for: 2

Ingredients:
A large bunch of fresh spinach
Corn Tortillas
250 grams of a grated or thinly sliced cheese that melts well
Gralic
Olive oil

Instructions:
Fill a large pot or container with cold water. Cut the ends off the spinach. Wash the spinach in the pot, letting the dirt sink to the bottom. Pull the spinach out of the water and dry it (either in a salad spinner or with a towel, it doesn't have to be perfect).

Put six corn tortillas either in a pan or in the oven to warm. You don't need to cook them, just get them warm.

Cut up two cloves of garlic and put into a large pot with two tablespoons of olive oil. Cook until garlic is almost brown on the edges.

Put the spinach into the pot and cover for three minutes max. Add a pinch of salt and stir gently every 30 seconds. Spinach cooks REALLY fast so be careful not to overcook.

Lay three tortillas on each plate and put lots of cheese on them. Quickly drain the spinach and put the hot spinach evenly over the cheese so the cheese melts. The trick is to do this quickly so everything is hot and the cheese melts nicely.

Drizzle a little olive oil and sprinkle salt/pepper.

Curl the tortillas in half and eat with your hands. It gets messy. Enjoy the mess.

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