Sautéed Spinach and Tomatoes

1. In a black cast iron skillet at least 12 inches across the top, heat oil over moderately high heat until hot but not smoking. Add spinach.
2. Sauté spinach, turning with tongs, covered, stirring occasionally until wilted but still bright green, about 1 to 2 minutes.
3. Add tomatoes and sauté with spinach until heated through, about 1 to 2 minutes.
4. Serve immediately.

Note: For additional flavor, you can add three large garlic cloves or mushrooms sliced thin lengthwise to the pot when you sauté the spinach.