1 5-oz container baby spinach
1 inch knob fresh ginger, peeled, chopped fine
2 cloves garlic, chopped fine
1 tablespoon olive oil
half a lemon
Heat oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 1 minute until fragrant and just beginning to brown. Add the spinach in handfuls, mixing it with the garlic and ginger, and salting as you go. Sprinkle a teaspoon or two of water to help steam cook it. Keep adding spinach and tossing until all the spinach is wilted. Remove from heat and drizzle with lemon juice. Serve immediately.