A light and delicious sauteed spinach side dish with hints of garlic and lemon.
leavesFour or five handfuls of baby spinach (or moreif you're so inclined! It cooks down a lot, so I promise you won't be making as much as you think you are.)
Heat the olive oil in a skillet on medium-low heat.
Add the garlic to pan and cook for about a minute, until fragrant. Then add the spinach, tossing frequently to avoid burning. Cook just until the spinach is wilted. (Be careful not to turn up the heat too high or cook too long or you'll burn the spinach, which results in nasty bitterness!)
Remove from heat and add the lemon juice. Toss to incorporate the lemon juice throughout, and serve.