2 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
20 oz fresh spinach, trimmed (about 20 cups)
1 tbsp lemon juice
¼ tsp salt
¼ tsp crushed red pepper

1. Heat oil in a dutch over over medium heat. Add garlic and cook until beginning to brown, 1-2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3-5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.