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Sauteed Spinach


  • ½ cup Arbequina Extra Virgin Olive Oil
  • 6 garlic cloves, thinly sliced
  • 4 pounds spinach, washed, spun dry, stems removed
  • Juice of 1 lemon
  • Salt and pepper


In a 12- to 14-inch sauté pan, heat ½ cup olive oil until smoking. Add the garlic and cook until light brown, 3 to 4 minutes. Add the spinach and stir quickly, just until wilted. Remove from the heat, add the lemon juice, salt and pepper.

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