In a large deep skillet or sauté pan, or a Dutch oven, heat the oil over medium-high heat. When it shimmers, add the garlic and stir with tongs until it’s just golden, about 1½ to 2 minutes. Add the crushed red pepper and pile in the spinach; sprinkle lightly with salt, then toss with the tongs until the spinach is just wilted and starting to stick to the pan, about 2 minutes. Taste and add more salt, if needed (I use a scant
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