Ingredients

2 tbsp olive oil

2 garlic cloves, peeled and thinly sliced

pinch crushed red pepper flakes

3/4 lb. baby spinach

1/4 tsp kosher salt

lemon, optional

Preparation

Heat oil, garlic and red pepper in large skillet over medium until garlic is fragrant, ~1 min.

Add half the spinach and all salt and toss until it starts to wilt, ~1 min. Add the remaining spinach and toss until of a few slightly raw leaves remain, ~1 min.

Turn out into colander, drain, and eat.