Warm the olive oil in a large skillet over medium heat. Once the oil shimmers, add the chopped garlic and sauté for about 30 seconds, stirring frequently. The garlic should become fragrant but should not brown.

Add the spinach and sea salt, tossing continuously with tongs or a spatula. Cook for 1 to 2 minutes, just until the spinach begins to wilt but still retains its vibrant green color.

Remove from heat immediately to prevent overcooking. Season with a squeeze of fresh lemon juice and a sprinkle of freshly ground black pepper. Serve warm.