¼teaspooncoarse ground black pepper, more to taste
1teaspoonfresh lemon juice, optional
Instructions
Heat a very large skillet (that has a cover available) over medium heat. Add oil. If using garlic, add garlic to hot oil and sauté for 1 minute, stirring constantly. Don't let it scorch.
Add spinach, salt, and pepper and toss to coat with oil. If all of the spinach doesn't fit into the pan, add what you can and let it cook for a couple of minutes, then add the rest. Cover and cook for 3 minutes or until spinach has wilted slightly.
Uncover and stir, cooking for another 3 to 4 minutes or until spinach is completely wilted and cooked to your liking, and most of the liquid has evaporated.
Stir in lemon juice, if desired, and serve immediately.
Video
Notes
Spinach is mostly water so it really cooks down. Even though 16 oz. of spinach may look like a LOT of spinach, you'll end up with roughly one cup of cooked spinach, depending on long you cook it. The more you cook it, the more it will shrink down.
Don't overcook baby spinach. It tends to get slimy or mushy. It's best when it's lightly sautéed.
If you prefer, substitute regular spinach for baby spinach. Baby spinach is harvested when the leaves are very small (15-20 days) and regular spinach is allowed to mature (45 days). Add a little more cooking time if you're not using baby spinach.