Wilted Spinach with Garlic and Lemon
- two 6-oz. bags baby spinach
- 1 Tbs. olive oil
- 3 garlic cloves, finely minced
- 1/4 C. water
- 1/2 tsp. salt
- juice from half a lemon
Heat olive oil in a large pan over medium-high heat. Add garlic and fry for 30 seconds- don't let it brown. Add spinach, water, and salt. Cover and cook for 2 minutes. Lift cover and stir spinach with tongs, tossing leaves so that all the spinach wilts evenly. Remove from heat when wilted, squeeze lemon over spinach, and serve.