from Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell, GA
1 stick salted butter
1 tablespoon garlic, minced
3 pounds spinach
Salt and pepper to taste
Over medium heat, melt butter in a large sauté pan.
Using a vegetable peeler, peel strips of lemon zest over the pan. Add garlic and stir with a wooden spoon to keep garlic from burning or sticking for 30 seconds. Remove the lemon zest.
Add spinach about one pound at a time, stirring until just wilted, then push to side of pan, adding another third of the spinach and seasoning with salt and pepper. Using tongs, cover the fresh spinach with the cooked spinach. When all is slightly wilted, squeeze half of the lemon over the spinach and season again to taste.