Heat the oil (1 tablespoon) over medium-high heat in a large skillet (preferably non-stick).
Add the minced clove of garlic; sauté for one minute or until fragrant.
Add the lemon juice and the spinach. Sauté for 3-4 minutes, or until greens are wilted (but not browned).
Remove from heat and season with salt and pepper to taste. Serve immediately.
Notes
This recipe works well with almost any baby green, such as arugula, or a spring mix. If you use mature greens, such as mature spinach, kale, or collards, it may take longer to cook.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.