Here’s an easy one, with a Balkan touch.
Frozen spinach, courtesy Italian PX. Immersed in boiling water for 3-5 minutes, then drained and put into the waiting pan with Zucchi EVOO, a garlic clove (bazaar) and a finely chopped red pepper (DFAC). Let sauté till the oil is absorbed, add chunks of DOP feta (again, Italian PX), mix well, serve.
If the peperoncini prove too much, calm the system with some Twinings nighttime calm camomile and peppermint tea (Amazon).
Why saltati? From saltare — they’ve jumped into the pan (and hopefully into your mouth).