Spinach with Lemon Dressing (Horta)

1 1/2 pounds fresh spinach
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly-ground black pepper

Wash spinach very thoroughly to remove all of the grit and remove stems; drain. Place spinach leaves and just the water that clings to them in Dutch oven. Cover and cook until tender, 7 to 8 minutes; drain thoroughly. Shake oil, lemon juice and salt in tightly covered jar; toss with spinach. Sprinkle with pepper.

Yields 6 servings.