1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
5 thinly sliced garlic cloves
1/2 cup thinly sliced shallots
3/4 teaspoon curry powder
1 pound fresh baby spinach
1/2 cup plain whole-milk Greek yogurt
1/4 teaspoon kosher salt
Cook extra-virgin olive oil, crushed red pepper, and thinly sliced garlic cloves in a large skillet over medium-high until garlic begins to sizzle, about 2 minutes. Add thinly sliced shallots and curry powder; cook 2 minutes. Add fresh baby spinach to pan in batches, stirring until wilted before adding more. Stir in yogurt and kosher salt.