- 2 teaspoons vegetable oil
- 1 small red chile, such as Fresno or serrano, thinly sliced
- 1 garlic clove, thinly sliced
- 10 ounces spinach (10 cups)
- Coarse salt
- Lemon wedges
In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.
SourceEveryday Food, January/February 2012