Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.inse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
Summer temperatures on the South Rim, at 7000 feet (2135 m), are relatively pleasant with high temperatures generally in the 80s (27-32Â°C) (with temperatures typically warming to over 100 degrees (>38Â°C) at the river near Phantom Ranch (2400 feet/762m).
Even on the warmest days, Grand Canyon's night-time temperature usually goes below 60&degF. Freezing weather commonly occurs in any season but summer. Really cold temperatures, of 0&degF or lower, happen on three days in an average winter, and the thermometer never crawls above freezing on six days.o find out how often it rises over 60, 70 or 80 Â°F each month in Grand Canyon, scroll down farther. There are also monthly and yearly counts of days with cold weather. All the numbers are averages, based on climate data gathered from 1981 to 2010.