Heat 2 tablespoons of extra-virgin olive oil and 1 garlic clove in a large skillet until it's hot but not smoking. Cook spinach tossing constantly for 2 minutes. Season with 1/4 teaspoon of salt. Stir and set aside.
Now cook ground chicken in the same skillet over medium heat, breaking up with a spatula, about 3 minutes. Add onion and the remaining 3 cloves of garlic. Cook for 8 minutes. Drain the liquid from the pan.Add tomatoes, cooked spinach, the remaining teaspoon of salt and the pepper flakes. Stir.Cover and simmer for 12 minutes until heated through. Serve and enjoy.
In this recipe, I like to keep the meat chunky.It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it in the skillet and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
If you prefer your meat finely ground, go ahead and break it all up.
I used Italian inspired Tuttorosso tomatoes in this recipe. Feel free to go with your favorite brand of crushed tomatoes.
This recipe will also work with any ground meat like turkey or beef.