Sauteed Spinach Recipe

Prep

Rinse spinach thoroughly in a large bowl of cold water, swishing to dislodge grit. Lift out and drain well, repeating if water is gritty. Spin or pat dry until mostly dry. Remove any large stems or wilted leaves. Thinly slice or mince the garlic.

Heat pan

Place a large sauté pan or skillet over medium heat. Add the butter and olive oil and heat until the butter melts and the mixture shimmers but does not brown (about 1 minute). The oil raises the smoke point and prevents butter from burning.

Cook garlic

Add the sliced/minced garlic and red pepper flakes (if using) to the pan. Sauté for 30–45 seconds, stirring constantly, until fragrant but not browned. Reduce heat to medium-low if garlic begins to color too quickly.

Add spinach in batches

Add about half of the spinach to the pan and toss with tongs to coat in the butter/oil and garlic. It will wilt quickly. Once that batch has mostly collapsed (about 1 minute), add the remaining spinach and continue to toss and press down with tongs or a spatula so all leaves contact the pan.

Season and finish cooking

Sprinkle 2 tsp of the kosher salt and half the black pepper over the spinach. Continue to cook, tossing frequently, until all spinach is wilted but still bright green, about 2–3 minutes total from when the last batch was added. Taste and adjust seasoning with remaining salt and pepper as needed.

Brighten

Remove the pan from the heat and immediately stir in the lemon juice. This brightens the flavor and stops cooking.

Transfer the sautéed spinach to a warmed serving dish. Taste and, if desired, sprinkle with freshly grated Parmesan and toasted pine nuts or slivered almonds. Finish with a light dusting of the remaining 1 tsp kosher salt if you prefer saltier greens and a final pinch of black pepper.

Serve immediately while hot as a side dish. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days; gently reheat in a skillet with a teaspoon of olive oil.