I make this as a side dish at least three times a week—that’s how much I love spinach, and how much I love it served this way. It’s easy, delicious, and great for you. The secret is the soy sauce; although it’s not Italian, it gives the spinach a fabulous salty kick.

Ingredients

　　3 tablespoons extra-virgin olive oil

　　1 large red onion, sliced

　　2 garlic cloves, minced

　　1/4 cup reduced-sodium chicken broth

　　1 tablespoon soy sauce

　　1/4 teaspoon crushed red pepper flakes

　　1/4 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　2 (10-ounce) bags of prewashed spinach (about 10 cups)

　　Zest of 1 lemon

　　Heat the oil in a very large pot over medium heat. Add the onion and garlic and cook until tender, about 8 minutes. Add the broth, soy sauce, red pepper flakes, salt, and pepper. Add one third of the spinach and cook until it begins to wilt, about 2 minutes. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more. Transfer the mixture to a bowl, sprinkle with lemon zest, and serve.

　　Everyday Pasta