Sautéed Spinach Recipe

Wash and dry

Rinse the spinach thoroughly in a large bowl of cold water, swishing to remove grit. Lift out, repeat if very sandy, then spin or pat dry with clean kitchen towels or a salad spinner until mostly dry. Trim any thick stems if desired.

Measure & mince

Measure 10 cups of loosely packed spinach. Peel and thinly slice or mince 3 garlic cloves. Measure out seasonings and optional ingredients so they are ready at the stove.

Heat fat

Place a large sauté pan or skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Heat until the butter is melted and begins to foam but not brown, about 1 minute.

Cook garlic

Add the sliced/minced garlic to the hot oil and butter. Sauté for 20–30 seconds, stirring constantly, until fragrant and just beginning to turn golden (avoid browning to prevent bitterness).

Add spinach in batches

Add about one-third of the spinach to the pan and toss with tongs to coat with the garlicky fat. The leaves will immediately begin to wilt. Continue adding the remaining spinach in 1–2 additions, tossing between additions, until all is in the pan.

Sauté until wilted

Cook, stirring or tossing frequently, until the spinach is fully wilted and bright green, about 2–4 minutes total. If the pan looks dry before the spinach is wilted, add a splash (1–2 tablespoons) of water to help steam and finish cooking.

Season and finish

Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Remove from heat and stir in 1 teaspoon fresh lemon juice. If using, sprinkle 2 tablespoons grated Parmesan and up to 1 teaspoon red pepper flakes and toss to combine.

Taste and adjust seasoning. Serve immediately while hot as a side dish or use as directed in other recipes.