1. Heat the olive oil in a large skillet over medium heat. If you’re using the oil from the sun-dried tomatoes jar, this is the moment to pour it in—its rich flavor will infuse the dish beautifully.
2. Add the finely diced onion and sauté for about 3-4 minutes until soft and translucent. I remember teaching Ouma this step, how to watch the onions closely so they never burn but turn sweet and golden.
3. Stir in the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant. The kitchen fills with a scent that instantly takes me back to Mama Lou’s cozy home.
4. Add the chopped sun-dried tomatoes and cook for 2-3 minutes, allowing their sweetness to mingle with the savory base.
5. Gradually add the chopped spinach, stirring continuously so it wilts evenly. You might need to add it in batches; spinach tends to shrink quickly!
6. Season with salt and pepper to taste, and cook until the spinach is tender but still bright green, about 3-4 minutes.
7. Turn off the heat and drizzle fresh lemon juice over the mixture. This little splash of acidity is Mama Lou’s secret to balancing the intense flavors and brightening the entire dish.
8. If you like, sprinkle toasted pine nuts or almonds on top for a delightful crunch and nutty undertone.

One tip I learned from Mama Lou is to keep the spinach vibrant by not overcooking it. It should be tender, not mushy. Ouma and I often argued over who got to stir the pan because watching the transformation felt like magic.