1. In a small bowl combine 1/4 cup creamy peanut butter, 3 Tbs. warm water, 4 tsp. reduced-sodium soy sauce, 1 tsp. sesame oil, 1 tsp. apple cider vinegar, 1 small minced garlic clove, 1/2 tsp. minced fresh ginger, 1/2 tsp. sugar, and 1/2 tsp. Sriracha. Whisk until smooth. In a very large skillet heat 1 tsp. olive oil over medium heat. Gradually add 12 oz. fresh baby spinach (about 12 cups) to the skillet, stirring and adding the spinach in batches as it cooks. Season with a pinch of kosher salt. Using kitchen scissors, snip the spinach while still in the skillet. Drizzle 2 Tbs. peanut sauce on top. Garnish with sesame seeds, if desired. Save remaining peanut sauce to serve with cooked rice noodles, as a salad dressing, or on top of grilled chicken or pork.