Wash thoroughly and drain well a head of Romaine lettuce, discarding any wilted or discolored bits.  Cut off the core and some of the lighter parts of the lettuce.  Save these lighter parts for salads. Chop the rest of the Romaine into large pieces.  Be sure to shake off  any excess water, or dab with a paper towel.

Peel and finely mince the garlic gloves.

Pour the olive oil in a heavy skillet or wok over medium heat.  When the oil is hot, add in the garlic cloves, stir them around to coat*, and then toss in the Romaine into the skillet on top of the garlic.

Stir the lettuce and garlic together well. The lettuce will begin to wilt quickly.  Make sure any thicker leaf ribs are cooked, but not mushy.  This usually takes about 15 to 20 minutes, stirring frequently to keep the garlic and lettuce from scorching.

Add salt and pepper to taste. Stir together well, remove from heat, and place in warm serving bowl.

Romaine lettuce is so often used only for salads, but it's also great cooked in sitr frys, soups, and casseroles.  It's a tasty dark green vegetable without the biterness of other leafy greens.  This side dish is especially good with fish and chicken entrees.

*You can cook the minced garlic longer, if you prefer a milder taste, but be careful to not let it get beyond a light golden color.  Lower the heat if necessary, and then raise it again to medium when you add the lettuce.