You should have all of the ingredients, except for the spinach, in your kitchen already. This recipe makes more spinach than you’ll probably be able to eat. I’ve done that on purpose so you can buy a big container of pre-washed baby spinach that will be almost the same amount of money as a smaller container. And the leftovers are really terrific — check out my recipe for Scrambled Eggs With Spinach & Cheese.
- olive oil
- unsalted butter
- 3 garlic cloves
- dried hot pepper flakes, optional
- kosher salt
- 14-16 ounce container of pre-washed baby spinach leaves