In a saucepan, heat oil on medium-high until hot. Add garlic and cook 1 minute or until golden, stirring.
Add spinach, with water clinging to leaves, in 2 to 3 batches; cook 2 minutes or until all spinach fits in saucepan. Cover and cook 2 to 3 minutes longer or just until spinach wilts, stirring once. Remove from heat. Stir in lemon juice and 1/4 teaspoon salt.