Sauteed Baby Spinach

This simple side dish requires slightly more effort than tying a shoe lace but tastes better than even the most meticulously tied double knot.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp chopped onion (or you can cut from top to bottom and then slice to get crescent shapes)
• 1 pinch chili flakes
• 1 clove garlic, minced
• Salt to taste
  
• 3 dry oz (or about 2 large handfuls) baby spinach
• A few drops of fresh squeezed lemon juice
  

Instructions

In a large pan, heat olive oil over medium heat. Add onions and chili flakes. Lightly sautee, taking care not to let the onions turn soft. When onions are heated, add garlic and sautee until garlic turns golden. Do not let the garlic brown. Add salt (if in doubt err on the side of too little) and stir in. Add spinach and stir to distribute olive oil. Let the spinach reduce, stirring frequently. When spinach is reduced and evenly coated, turn off heat and squeeze a bit of lemon juice on the spinach and stir in. Serve hot. Enjoy frequently during the bar study period.