Place the spinach leaves in a very large, deep skillet. Add ¼ cup of water.
Cover tightly (ideally with a clear lid so you can peek) and turn the heat to medium-high. When the spinach starts to steam, turn the heat to medium, and gently steam until the leaves are just wilted, 3-5 minutes.
Transfer the cooked spinach to a colander. Press on it with the back of a large serving spoon to extract as much liquid as you can.
Transfer the steamed spinach to a serving plate. Sprinkle with salt, pepper and garlic powder, and drizzle with melted butter and lemon juice. Mix and serve.
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Notes
Make sure the lid fits tightly over the skillet. Otherwise, the water will evaporate, leaving the spinach dry and even burnt.It's helpful if you use a lidded skillet with a clear lid because you'll want to peek inside and see when the spinach is ready. You don't want to overcook it and dry it out. Minimally cooked spinach tastes best.