Spinaci alla Fiorentina
- 2 lbs. spinach
- 1 Tbs. olive oil
- 1 tsp red pepper flakes or powder
- 3 cloves garlic, crushed
Wash the spinach well and place in stock pan with a little water. As soon as it is cooked rinse the spinach under cold water delicately so that the spinach keeps its color, then squeeze out the excess water and then chop. In a skillet with the oil, crushed garlic and red pepper, add the spinach and cook over high heat for about 10 minutes, stirring often. Usually this dish is served as a contorno, although it is also very good served on toasted bread drizzled with olive oil.