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Felicia, the band-appointed Spinach Lady, started her namesake dish by—you’ll notice a trend here—coating it with olive oil and adding a few cloves of minced garlic. After the garlic sizzled to a nice golden color, she slowly added both bags of spinach. Then Felicia allowed each heap to wilt over the low-medium heat before adding more. As leaves cooked, she gradually added olive oil and occasionally truffle oil (something Ethan found tucked somewhere secretive whose discovery upon which I almost screamed). The green side dish provided a necessary “here’s a vegetable and it’s way fucking good” component to the over all meal.