In a very large pot or Dutch oven, heat the olive oil and sauté 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 the pot, and cook it for 2 minutes.
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. 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.
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