Start by gathering all your ingredients. This step might seem mundane, but trust me—having everything ready keeps the cooking flow smooth. Slice the garlic thinly so it gets a nice, even cooking. Wash the spinach well; nobody wants grit in their greens!

In a large skillet, combine the two tablespoons of extra virgin olive oil over medium heat. Allow it to warm up. This is where your kitchen starts to smell like a trattoria. Add the thinly sliced garlic to the pan.

Keep a close eye on the sautéing garlic. You want it to turn golden, not burnt—about 1 to 2 minutes should do the trick. Stir occasionally to prevent sticking. If the scent doesn’t beckon people to the kitchen, I don’t know what will!

Once your garlic is golden, it’s time for the spinach. Pile it in; it may seem overwhelming, but it will reduce significantly in volume as it cooks down.  Stir the spinach around in the pan, allowing it to wilt gracefully, which usually takes about 3 to 4 minutes. The vibrant color will catch your eye.

With your spinach wilted, season it with a pinch of sea salt and a teaspoon of freshly ground black pepper. Mixing in those flavors is key! Then, sprinkle a tablespoon of lemon juice over the top. This moment transforms the dish and gives it a fresh zing.

Once everything is well-combined, remove your skillet from the heat. You can serve this lovely dish hot as a side or let it cool slightly before tossing it with pasta. Either way, it's a winner!