Spinach with Garlic and Lemon

• 1.5 kg (3 lb 5 oz/3 bunches)

Heat the extra virgin olive oil in a sauté pan and add the garlic. Cook over medium heat until the garlic is light brown. Add the spinach in about three batches, pushing it around with a pair of tongs. Turn the heat up to high and add some sea salt and the chilli and continue to stir. The spinach should become glossy and wilted as it is coated with the oil. Squeeze lemon juice