Use the same pair of scissors to cut the bacon.

Some variations of this recipe will call for you to add the spinach towards the end once the bacon is cooked; however, I would recommend wilting it in a skillet first before draining and squeezing out any excess liquid with the back of a spatula.

Set aside your cooked spinach and then throw in the bacon and garlic. If you have a non-stick skillet then the fat in the bacon should be more than enough to negate the need for any cooking oil. Cook the bacon and garlic on a medium heat, tossing frequently, until they begin the brown and you begin to salivate at the incredible smell.

Reduce the heat ever so slightly and then begin adding the spinach a little at a time, giving each bundle time to disperse and coat thoroughly with the fat from the bacon.

If there is still some excess moisture from the spinach, a quick blast on a high heat for 30 seconds or so should do the trick.

Serve and season with salt and pepper to taste.