- 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.