This is the quickest, tastiest side dish and it is loaded with vitamins from the dark leafy greens! When I am cooking it for the kids I skip the crushed red pepper or just add a pinch! When you start cooking the spinach it will look like a TON, but it cooks down significantly.
Serves 4
1 large box or 2 bags baby spinach
Juice of a half a lemon
3 garlic cloves thinly sliced
1/4 tsp red pepper flakes
1/2 tsp sea salt
1 tbsp olive oil
Heat olive oil on low in a large non-stick skillet. Add garlic and cook for about 3 minutes until golden brown. Make sure heat is low so it doesn't burn. Add crushed red pepper and cook for 30 seconds
Pile the spinach into the pan. It will fill it up so gently toss with tongs while it cooks down. Add the lemon juice, salt and pepper. Cook for about 1-2 minutes.
Turn off heat and continue to toss until all the spinach is lightly wilted and bright green. You don't want to overcook