Garlic Sautéed Spinach

Ingredients:
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
lemon
sea or kosher salt, optional

Directions:
Rinse the spinach well in cold water to make sure it's very clean.  Spin dry in a salad spinner, leaving just a little water clinging to the leaves.

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.  Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil; cover pot, and cook for 2 minutes.  Uncover pot, turn the heat on high, and cook spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.  Using a slotted spoon, lift spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.  Serve hot.