Ingredients
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
Preparation
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.
