1 large bunch fresh spinach, washed thoroughly (dunk it several times in a bowl of cold water)
1 finely diced garlic clove
2 tablespoons finely diced onion
Freshly cracked pepper
Extra virgin olive oil (EVOO)
Thoroughly drain the clean, washed spinach. Place 3 tablespoons EVOO in a large skillet and get the oil hot (but not smoking). Sautee the garlic and onion, sprinkled with a little salt and pepper, about 1 minute. Add the spinach. Cover. Cook for about 3 to minutes, checking twice. The spinach will reduce down. Add the juice of the lemon and about a tablespoon of vegan butter. Cook about 1 more minute. Serve immediately, steaming hot. Squeeze some lemon on top, add salt and pepper.