2 TBSP EVOO
2 cloves garlic, very thinly sliced
1 strip lemon zest, thinly sliced
2 large bunches spinach, stems discarded
Kosher salt and pepper
- Heat oil, garlic and lemon zest in large Dutch oven on medium until garlic sizzles around edges, 2 to 3 minutes.
- Add spinach, season with ¼ tsp each salt and pepper and cook, tossing often, until spinach begins to wilt, about 2 minutes. Remove from heat. Toss until just wilted, 2 minutes more.