Where did all the spinach go?

A few weeks ago, I signed up for Boston Organics, and it's the best thing ever. I'm not going to get into the details right now, but you can read all about it on their web site. The part I like the most is the whole surprise factor -- you get whatever is in season and available, including produce that you wouldn't normally pick out yourself in a store. Last week, among many beautiful other fruits and vegetables, I got a whole bunch of gorgeous spinach. That's right, GORGEOUS SPINACH. Now you may be saying to yourself, But Melanie, spinach isn't all that unusual, so what's the big deal? The big deal is that the only spinach I buy is baby spinach (for salads or this) or frozen chopped spinach (for lasagna, this, or just to cook up because it's cheap). Since my box came on Thursday, I have all of this food and decided that I should prioritize. I figured the spinach might not last as long as the cauliflower, carrots, and other items, so I used that first. I sauteed lots of garlic in olive oil first, then less than a minute later, started rough chopping the spinach and adding it to the pan, along with salt and pepper. While it was cooking, I drained and rinsed a can of chickpeas, and added it to the pan as well. I reheated some pilaf I had made a couple of days ago, and there you have it. . . a delicious lunch. I just wish there were more of it. There was SO MUCH spinach (before I cooked it. . . ) that it barely fit in my saute pan! So after I cooked it, it was a little disappointing (yet expected, but still. . . quite sad). But let me tell you, the little spinach that was there was SO tender and wonderful. Mmmmmmm!