In a large, dry sauté pan over medium heat, gently toast the pine nuts, stirring frequently until fragrant and lightly golden, about 2-3 minutes. Immediately remove them from the pan and set aside to prevent burning.
In the same pan, heat the extra-virgin olive oil over medium heat.
Add the finely chopped garlic and cook until it sizzles and becomes fragrant, about 30-60 seconds. Be careful not to let it brown or it will become bitter.
Add about one-third of the spinach to the pan. Use tongs to toss it in the oil until it begins to wilt. As it cooks down and creates space, add the remaining spinach in batches, tossing continuously.
Once all the spinach has wilted, stir in the toasted pine nuts, salt, and a generous amount of freshly ground black pepper.
Cook for another minute until everything is heated through.
Transfer to a serving dish and serve immediately with fresh lemon wedges on the side for squeezing over the top.
Don't be alarmed by the mountain of fresh spinach! It cooks down to about one-sixth of its original volume. A good rule of thumb is to plan for at least a half-pound of raw spinach per person.
