Sautéed Greens

• 2 bunches English Spinach
• 2 cloves of garlic
• 1/c cup vegetable stock or water
• Celtic sea salt and pepper
• 1/c cup lemon juiced
• 2 TBS Olive Oil

Roughly chop spinach

Melt olive oil in a wide, heavy bottomed pan 

Into the pan add chopped garlic and cook for 2 minutes

Place spinach in the pan along with the stock and seasonings and cook for a further 2 minutes

Place the lid on the pan and simmer for about 10 minutes

Remove from heat onto a serving dish and drizzle with lemon