Recipe: Rozanne Gold's Sheet-pan Spinach  As much as I love
spinach, I never found an adequate way of dealing with a large
amount.  A bountiful pound shrinks to feed only 2 when it's
boiled or steamed.  But I discovered that when it's baked in a
500-degree oven and spritz with water a couple of times, a pound
of spinach can actually feed 4.  It takes less than 10 minutes
and the "sauna" technique keeps the spinach vivid green.  The
third ingredient is up to you—freshly grated parmigiano-
reggiano, a bit of melted butter, or zested lemon rind.  1 pound
pre-washed curly spinach leaves 2 tablespoons olive oil, plus
more for drizzling optional: 3rd ingredient (see above!)
Preheat the oven to 500 degrees.  Remove any large stems from
the spinach and pat the leaves completely dry.  Place on a large
rimmed baking sheet; toss thoroughly with the olive oil. 
Sprinkle with kosher salt.  Roast 5 minutes.  Using a spritz
bottle filled with water, spritz the spinach while still in the
oven; roast 2 minutes.  Spritz again