- 1/2 cup lemon juice
- 1/2 cup water
- 3 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 2 pounds spinach (or 3 10-ounce bags)
- In a skillet, combine lemon juice, water, garlic, and salt. Bring to a simmer and cook spinach in batches until just wilted. Drain and serve. You should have enough for leftovers.