STAY FOCUSSED SPINACH

2 tablespoons Olive Oil

1 1/2 pounds Baby Spinach

1/2 teaspoon Kosher Salt

1/4 teaspoon freshly Ground Black Pepper

2 tablespoons freshly squeezed Lemon Juice

2 drops Lemon

1 drop Ginger

Heat the oil in a large pot over medium heat until shimmering, add the spinach in 2 to 3 batches, along with the salt and pepper in the first batch.

Use tongs to toss the leaves after each addition. Cook, stirring occasionally, until wilted, 3 to 4 minutes.

Turn off the heat but leave the pan on the warm ring and add the Lemon and Ginger and mix well until fully combined.

Remove from the heat and stir in the lemon juice.

Can be stored in the fridge in an airtight container for up to 5 days.

Enjoy it hot or cold.