Espinacas Recipe

Prepare spinach

If using whole-leaf spinach, rinse thoroughly under cold water to remove grit. Spin or pat dry. Trim any large stems if desired.

Heat pan

Place a large sauté pan over medium heat. Add olive oil and butter. Heat until butter is melted and foamy but not browned, about 1 minute.

Sauté aromatics

Add the minced shallot and sliced garlic to the pan. Cook, stirring frequently, until softened and fragrant, about 1–2 minutes. Do not let the garlic brown.

Add spinach

Add half the spinach to the pan and toss to wilt slightly, then add the remaining spinach in batches if needed. Cook, stirring often, until all the leaves are wilted and bright green, about 3–4 minutes.

Season

Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Add lemon and cheese

Remove pan from heat. Stir in fresh lemon juice and grated Parmesan cheese until combined. The residual heat will melt the cheese and lift the flavors.

Optional: Creamed variation

If making a creamed version, return pan to low heat and stir in heavy cream (about 1/4 cup). Cook gently until warmed and slightly thickened, 1–2 minutes. Adjust salt and pepper.

Garnish and serve

Transfer spinach to a serving bowl. Sprinkle with toasted pine nuts and a pinch of red pepper flakes for heat. Serve immediately as a side or use as a base for proteins.