In a cast iron pan on medium heat, sauté olive oil with garlic, ginger and jalapeño. Once fragrant, about 2 minutes, add 1/2 cup of spinach. Once spinach begins to wilt, add another 1/2 cup. Repeat until all spinach has been added to pan.
Once spinach has wilted completely, sauté 2 minutes more. Season with salt and pepper to taste. Sprinkle with roasted sunflower seeds and serve.