Saute of Baby Spinach - first French recipe and it's a keeper

Our first recipe!
Biology has all the points on this recipe.
It's easy and delicious.

Mireille and I are adding recipes to the blog as an electronic recipe holder. Back in the day, I would have written this one down on a 3x5 card and made another card for Mireille. How nice all we have to do now is add a label to our post and Voila!  Enjoy!

 

Recipe
1 Tablespoon butter
2 Tablespoon olive oil (extra virgin)
2 cloves of garlic, minced
6 cups baby spinach leaves
juice of one lemon (I squeezed half a lemon over the dish)

In a large skillet over medium heat, melt the butter with the olive oil. When they begin to foam, add the garlic and spinach leaves. Cover and cook for about one minute. Uncover, stir the spinach a bit and cover again. Cook until the spinach has barely wilted, but is still bright green, another 30 secs to 1 minute.
Remove from heat, stir in the lemon juice and serve immediately.

Served 4 (French serving size, not American)