1/4 cup extra virgin olive oil
1 bag of spinach leaves (I use the ones in the bagged salad aisle)
3 (or more, depending on taste) cloves garlic, peeled and sliced or chopped
Generous pinch red pepper flake
Salt and black pepper, to taste
In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
Remove the spinach from the heat and add the red pepper and salt and black pepper. Toss well and serve.
If you are making this to go with the pork chops and mashed potatoes, this is easy to do while the chops are cooking and can be set aside and reheated later.
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