Ingredients
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
2 bags (10 ounces each) fresh curly spinach
Coarse salt and ground pepper
2 to 3 teaspoons fresh lemon juice
Preparation
Wash spinach (tough stems removed), leaving some water clinging to leaves. In a large skillet, heat oil and pepper flakes over medium-high. Add spinach to skillet in 3 batches, stirring to partially wilt before adding next batch, and lightly sprinkling with salt and pepper. Cook briefly until completely wilted, about 4 minutes total.
Place a colander in sink; transfer cooked spinach to colander, and press out any excess liquid. Divide spinach among 4 plates, and drizzle lemon juice over top. Serve.
