Lightly coat a large pot or Dutch oven with olive oil spray and sauté the garlic over medium heat for about 1 minute, but not until it’s browned.

Add all the spinach to the pot, toss it with the garlic.

Turn the heat up to high and cook spinach for another minute, stirring until all the leaves are wilted.

Add small amounts of broth for moisture as needed.

Spritz with lemon, to taste.