Meanwhile, heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the garlic and cook 30 seconds to 1 minute, then toss in the fresh spinach. It will seem like a lot of spinach, but as it cooks it will shrink down. Lower the heat, cover and cook 3-5 minutes or until the spinach is wilted. Stir in the Old El Paso chopped green chilies and a pinch of salt and pepper. Continue to cook uncovered for a minute or two and then remove the spinach from the skillet.