Similarly, that same countgeiger likes his spinach this way, because it is "not wet".
Everyday Spinach with Mushrooms
5 oz spinach (baby or adult, doesn't matter)
2 oz brown mushrooms, sliced
enough of your oil-of-choice to cover the bottom of a skillet
1/2 onion, diced to 1/2"
pinch of salt
1 clove garlic, minced or pressed
splash tamari or soy sauce
Place sliced mushrooms in microwave-safe bowl and cook on high power for two to three minutes. Remove and press into a sieve or colander, extracting a lot of liquid, and set aside.
If using adult spinach, roll several leaves together into a cigar, and slice crosswise into 1/2"-1" long pieces. Baby spinach can be used as-is (but costs twice as much). In either case, place spinach into a bowl and microwave that too, 2-3 minutes per serving or until wilted (but not undead). Remove and press into a colander or sieve, extracting yet more liquid, and set aside. Your spinach will have reduced ridiculously in volume, 2/3, 3/4, or more.
While spinach is cooking in microwave, heat oil in skillet over medium heat. Once a drop of water sizzles in the pan, add onion and cook, stirring occasionally, until onion is softened and translucent, about five minutes. Add garlic and stir until fragrant, about thirty seconds. Add mushrooms and cook, stirring frequently, until mushrooms are fully browned. Add spinach to skillet and combine with mushrooms, onions, and garlic until spinach is heated through, then add tamari or soy sauce and cook until the sauce is absorbed, perhaps two minutes more.