Ingredient

• 1 to 2 tablespoons extra-virgin olive oil
• Coarse salt
• 4 crosswise slices peeled, fresh ginger
• 1 fresh red or green chile or 1 dried red chile
• 1 to 1 1/2 pounds spinach, tough stems removed, leaves washed and dried

• Step 1

  Heat oil in a large wok or skillet over medium-high heat. Season oil with salt and add ginger and chile (if using a fresh chile, make sure to cut a slit in it to prevent it from bursting in the hot oil).

• Step 2

  When ginger begins to sizzle, add spinach to skillet and toss, using tongs, to cook and evenly distribute flavor, until spinach is tender and wilted, 1 to 2 minutes. Serve warm or at room temperature.