Garlic Sauteed Spinach (Ina Garten)

• 1 1/2 lbs baby spinach leaves
• 2 tablespoons olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt, I use less
• 3/4 teaspoon fresh ground black pepper, to taste
• 1 tablespoon unsalted butter
• 1 lemon

1. Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
2. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
3. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
4. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
5. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

baby spinach leaves, olive oil, garlic, kosher salt, fresh ground black pepper, unsalted butter, lemon

Taken from www.food.com/recipe/garlic-sauteed-spinach-ina-garten-393918 (may not work)