Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dry on paper toweling. And water left on the leaves will help it to wilt quickly.) Heat oil in large saute pan over medium-heat. Add garlic and lemon juice.
Saute for 1 minute. Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of pepper. Wilt spinach, tossing with tongs to
coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if DESIRED. Serve immediately. TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and
toast them over very low dry skillet and
toast them over very low heat,
stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.
