In a large skillet, heat 1 teaspoon safflower oil over medium-high. Add 1/2 small thinly sliced red chile (such as Fresno or serrano) and 1 small thinly sliced garlic clove; cook until fragrant, about 30 seconds. Gradually add 5 cups washed and drained spinach and cook tossing constantly, until wilted, 1 to 2 minutes. Season with coarse salt. Serve with lemon wedges.