Sautéed Spinach with Garlic

Spinach cooked with garlic and olive oil in a skillet on stove top, then sprinkled with freshly squeezed lemon juice and lemon zest.

2 Tbsp. extra-virgin olive oil
16 oz fresh spinach
3 cloves garlic, minced
¼ lemon
sea salt
black pepper, freshly cracked

Garnish:
2 Tbsp. lemon zest or peel

Heat olive oil in a skillet on medium heat. Add 3 cloves of minced fresh garlic when the oil is hot and sauté the garlic for about 1 minute to release the flavour, constantly stirring to keep garlic from burning.

Add spinach, a handful at a time, and adding another handful as spinach wilts and cook, uncovered, on medium-high heat for only 1 minute, constantly stirring, uncovered.

Remove from heat and cover. Let it sit for 2-3 minutes. Uncover and mix. Squeeze just a touch of fresh lemon juice right out of the lemon (using about a quarter of small lemon) and stir to combine. Do not use bottled lemon juice (it's too acidic).

Taste the spinach and salt and pepper if needed. Top with lemon zest.