Wash broccoli and cut into flowerettes. Place in deep skillet with water so the flowerettes float. Bring to a boil and simmer for 5 minutes or until broccoli stems are tender and still deep green.
Have spinach measured and ready.
Chop garlic, place in small bowl with olive oii.
Drain broccoli and return to pan. Place pan on medium heat. Add olive oil and garlic, baby spinach, red pepper flakes, salt & pepper. Stir to allow greens to get coated with oil. Cover to wilt spinach about 1-2 minutes.
Serves 2 to 4 persons.