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1. Wash the spinach under cold running water and pat the leaves dry with paper towels. With a sharp knife, trim off and discard the stems and set the leaves aside.
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2. In a heavy 3- to 4-quart saucepan, heat the oil over moderate heat until a light haze forms above it.
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3. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes until they are soft and transparent but not brown.
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4. Watch the onions carefully for any sign of burning and regulate the heat accordingly.
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5. Add the spinach and salt to the pan and, stirring and turning the leaves about constantly, cook over moderate heat for 2 minutes, or until the spinach is tender. Serve at once from a heated platter or bowl.
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