In large skillet, place half the spinach with the rinse water still clinging to its leaves. Cover and cook over medium heat until very wilted and tender, about 5 mins. In another skillet, pour in Olive Oil, and warm over medium-low heat. Add onion, garlic, and salt, and cook stirring occasionally until softened...about 6 minutes. Add the flour and cook until toasted and fragrant, about 5 minutes. Stir in the almond milk. Cook until thickened, about 1 minute. Go back to spinach skillt and cook the rest with 1 tbsp of water..covered over medium-high heat. Add lemon juice, then mix entire spinach deal into flour mixture. Sprinkle with toasted almonds if desired.