Sautéed Spinach

1. Chop garlic, ~ 1 tsp. Alternatively, use ~ 2 tsp roasted garlic if you have some. 
2. To a large frying pan, add a drizzle of olive oil ~ 1 tbsp.
3. Heat to medium high, enough that the oil is very hot but not smoking.
4. Add spinach, a few handfuls at a time until the pan is full. Rapidly stir so the bottom wilted spinach does not stick and the top fluffy spinach takes its turn at the bottom. As the spinach volume decreases, add more handfuls until all of the spinach is added, ~ 12 oz. 
5. Just before the spinach is uniformly wilted, toss in the garlic. Stir another minute or so until the garlic all takes a turn near the bottom of the pan. Splash the pan with lemon juice, about 2 tbsp. Stir again until all of the spinach is wet with lemon juice. Turn the pan off and serve immediately. 

I like to use this dish to time the rest of the meal. If the spinach cooks too long it gets an off flavor.

Sometimes we toss in dried dill with the lemon juice. We have also tossed in a strongly flavored cheese like crumbled feta or shredded aged Gouda for the kids. It gives the spinach a spanakopita flavor without the effort of the fillo dough or the calories of the oily layers.

Like everything else, salt and pepper at will, at the table.