1 ½ pounds of baby spinach leaves
2 T olive oil
6 cloves garlic chopped
2 tsp Igotchu vegetable greens seasoning
½ tsp Igotchu onion lovers seasoning
½ tsp Igotchu garlic lovers seasoning
1 T butter
1 lemon
Rinse 1 and ½ pounds of baby spinach well with cold water ion colander. Pat dry with paper towels.
In a large pot or dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the 6 chopped cloves of garlic and saute stirring for about 1 minute. Add all of the spinach and season with 2 teaspoons of Igotchu vegetable greens seasoning, ½ teaspoon of Igotchu onion lovers seasoning and ½ teaspoon of Igotchu garlic lovers seasoning. Tossing the spinach with the garlic and olive oil. Cover pot and cook for 2 minutes. Uncover pot and turn heat to high and cook while stirring for 1 minute longer. Remove from heat and add 1 tablespoon of butter and a squeeze of lemon
