Sauteed Spinach Recipe

Prepare spinach

Inspect the baby spinach and remove any tough stems or discolored leaves. If leaves are muddy, rinse in a large bowl of cold water, gently swish to remove grit, then drain and spin dry in a salad spinner or pat dry with clean kitchen towels. Measure about 10 ounces (this yields a large mound that will wilt significantly).

Prep aromatics

Peel and thinly slice 3 garlic cloves. Measure out olive oil, butter, salt, pepper, lemon juice, and optional red pepper flakes so they are ready to add quickly during cooking.

Heat pan

Place a large sauté pan or skillet (10–12 inch) over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Let the butter melt and foam but avoid browning; the oil raises the smoking point and the butter adds flavor.

Cook garlic

Once the fat is shimmering (about 30–60 seconds), add the sliced garlic and optional 1/4 teaspoon red pepper flakes. Sauté, stirring constantly, for about 30–45 seconds until the garlic is fragrant and just starting to turn golden. Be careful not to burn it, which makes it bitter.

Add spinach in batches

Add about half of the spinach to the pan and toss with tongs to coat in the garlic-infused oil. It will wilt quickly. Add the remaining spinach in the same way, allowing each addition to wilt a bit before adding more so the pan temperature doesn't drop too much. This should take 2–3 minutes total.

Season and finish

Once all spinach is wilted but still bright green (about 3 minutes), season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Drizzle 1 tablespoon fresh lemon juice over the spinach and toss to combine. Taste and adjust seasoning as needed (add up to 1/4 teaspoon more salt or a bit more lemon if desired). Remove from heat immediately to avoid overcooking.

Transfer the wilted spinach to a serving bowl. Sprinkle with 2 tablespoons grated Parmesan cheese and/or 2 tablespoons toasted pine nuts if using. Toss lightly and serve warm.