My children love this spinach recipe. Stephen especially.
It's a Blue Apron recipe that was given to me word of mouth. So it's probably evolved a bit from the original.
-one large box or bag of fresh spinach (the more the better because spinach shrinks down to nothing once its cooked - you need at last 16 oz.)
-2 tablespoons extra virgin olive oil
-a pat of butter
-1 clove minced garlic
-red pepper flakes to taste
-Parmesan cheese to taste
-salt and pepper to taste
Coat large pan with extra virgin olive oil. Cook spinach on low to medium heat until wilted down. Pour into colander and drain. Run a sharp knife over spinach, chopping it into smaller pieces. You can use a cutting board, but I don't like to dirty an extra dish.
Return pan to stove and melt a tablespoon or two of butter and add minced garlic. Return spinach to pan and re-warm thoroughly. Liberally grate Parmesan cheese and add a pinch of red pepper flakes and salt and pepper to taste.
Top with more Parmesan when serving.