Not much to say about these delicious greens except spinach really shrinks down when you cook it so don’t be shocked by the huge amount of fresh leaves you need to start with. Add more spice and salt to taste!
- ½ cup olive oil
- 6 cloves garlic, thinly sliced
- 2 pounds baby spinach leaves
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper to taste
In a very large skillet (using a soup pot is fine, too), heat the oil over medium-low heat.
Add the garlic and cook, stirring, until it softens and turns light golden, 2 to 3 minutes.
Increase the heat to medium and add the spinach in batches, cooking down and wilting between batches, until it’s all wilted but still bright green.
Add the red pepper flakes with the last batch of spinach. Season with salt and black pepper to taste.
Transfer to a bowl and serve.