2 teaspoons minced garlic
4 (6 ounce) bags baby spinach
¼ cup sun-dried tomatoes, thinly sliced
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes
2 teaspoons balsamic vinegar
¼ to ½ cup crumbled feta cheese

In a large skillet over a low heat, sauté garlic and spinach in oil until softened. Don’t rush it; keep the heat low and let the extra moisture evaporate. Sprinkle with salt and red pepper flakes and stir gently. When spinach is fully soft and most of the liquid has evaporated, remove from heat and toss with balsamic vinegar and feta. Serve immediately.