"In every little restaurant in Umbria, there are sauteed greens on the menu," says star chef Nancy Silverton. Here, she blanches spinach, then sautes it in garlic-spiked oil until all the leaves are thoroughly coated. This incredibly fragrant side dish has just five ingredients (plus S+P), and couldn't be any easier. Make a big batch of the chile-infused olive oil to have on hand, and this dish will take less than 10 minutes to throw together. Since it's an Italian-inspired dish, we love to pair this spicy, garlicky spinach with roasted seafood, grilled meat or creamy polents.