If you’ve never sauteed spinach before, you might be surprised at how quickly it wilts down to a fraction of its original size. I don’t remember when I first sauteed spinach, but it very well could have been while following the recipe on p. 124 of Barefoot Contessa Family Style. I’ve made it countless times since then, and it’s become my go-to last-minute side dish. The lemon juice adds a nice zing to it, but it isn’t absolutely necessary if you don’t have a fresh lemon on hand. I’ve been told tat this is good eaten cold, as leftovers, with a dash of rice wine vinegar and some sesame seeds. I wouldn’t know firsthand, though – we’ve never had any left over to try it that way! You could use pre-washed baby spinach from the supermarket (as I’ve done dozens of times), but this batch came straight from the farm in our CSA box. It was a bag of mature spinach, so I rinsed it and picked the tough stems off first. Popeye would be so proud.