Chop the onions and mince the garlic.

Heat peanut oil in a large skillet or pan over medium heat.

Saute the onions, garlic, and half of the red pepper flakes in peanut oil until the onions are golden and aromatic.

Add the frozen spinach and half of the vegetable broth to the skillet.

Saute the mixture until most of the broth has evaporated.

Add the remaining red pepper flakes and all of the cider vinegar.

Continue to saute until the flavors are well combined.

If a soupier texture is desired, add the remaining vegetable broth.

Season with Tabasco sauce to taste.

Serve the spinach piping hot.