Spinach Sauté with Brown Butter & Garlic

This quick-cooking vegetable accompaniment is best with tender, young spinach.

• 2 Tbs. unsalted butter
• 2 cloves garlic, gently crushed and peeled
• 1 large bunch spinach (10 to 12 oz.), thick stems trimmed; leaves washed and dried well
• Salt and freshly ground black pepper to taste
• 1 lemon, halved

In a large sauté pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn’t burn. Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute. Take the pan off the heat; remove the garlic. Season the spinach with salt, pepper, and a squeeze of lemon. Toss and serve immediately.