Spinach with Garlic Chips

So I was looking for a special spinach recipe to use up the spinach I forgot in a vegetarian enchilada recipe.  The obvious choice is creamed spinach, but it was way too indulgent for a weeknight.  I found this one when I was looking for a spinach version of kale chips (I've been anxious to try that one), and I've got a new veggie fave.  I made several other new recipes for dinner this night, including my first Ina Garten disappointment, but this was the one B wished we had seconds to demolish.  It's nice to have something other than roasted X to look forward to!

Spinach with Garlic Chips
adapted from Pioneer Woman

Ingredients
5 cloves Garlic, Peeled And Sliced Very Thin
3 Tablespoons Olive Oil
2 packages (6 Oz Each Package) Baby Spinach
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
Preparation Instructions
Pour olive oil into a large skillet and add garlic slices. Turn on stove to medium -low heat and allow garlic and oil to heat together. Watch the garlic and stir to turn as it begins to bubble. Remove from oil with a slotted spoon as soon as it turns golden brown; do not allow to burn. Drain on a paper towel-lined plate.
Pour off half the oil into a container and set aside. Add one bag of spinach to the skillet. Immediately begin turning gently with a spoon. Spinach will immediately begin wilting. Cook and stir only for one minute, adding salt and pepper to taste. Remove spinach to a plate. Add remaining oil (the oil you poured from the pan) and add remaining spinach. Repeat cooking process.
Serve spinach immediately (it should still be slightly al dente/crisp) with the garlic chips sprinkled over the top. Divine!