Wash the spinach two or three times in cold water. If the leaves are very large remove the stems. Place the spinach in a heavy bottom pan. The water clinging to the leaves will be enough to start the cooking process. Cover the pan with a lid that fits tightly. Place the pan over very low heat. Check from time to time and using a fork or tongs, turn the leaves over to distribute the heat.
The cooking will take only a few minutes.
A spinach salad with hard cooked eggs is another option. Use warm oil to wilt the leaves and then add a few drops of vinegar. Or, combine the spinach, with stems removed, with lettuce and thin sliced radishes in a salad.