Rinse the spinach thoroughly under cold running water to remove grit. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Trim any thick stems or tough portions; leave tender stems.

Measure

Measure about 12 cups of loosely packed fresh spinach (this wilts down to about 2 cups cooked). Have garlic minced and shallot chopped before you begin cooking.

Cooking

Heat fat

Warm a large wide skillet or sauté pan over medium heat. Add the olive oil and butter. Heat until butter foams and oil shimmers but does not smoke, about 1 to 1½ minutes.

Sauté aromatics

Add the chopped shallot to the pan and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute—do not let garlic brown.

Cook spinach in batches

Add about one-third of the spinach to the pan and gently toss with tongs or a wooden spoon until it begins to wilt, about 30–45 seconds. Repeat with remaining spinach in two more additions, allowing each batch to wilt before adding the next. This prevents steaming that leaves watery spinach.

Season and finish

Once all spinach is wilted and bright green (total cooking time ~3–5 minutes), sprinkle in the salt, black pepper, and a pinch of grated nutmeg. Squeeze in the lemon juice and stir to combine.

Optional cream and cheese

If using, reduce heat to low and stir in the cream (or creme fraiche) and grated Parmesan. Stir until just warmed and sauce lightly coats the spinach, about 1 minute. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

To serve

Transfer the cooked spinach to a warmed serving bowl. Sprinkle with a pinch of red pepper flakes if using, and an additional dusting of Parmesan or a drizzle of olive oil. Serve immediately as a side or use as a base for proteins, grains, or pasta.

Leftovers can be cooled to room temperature, stored in an airtight container in the refrigerator for 3–4 days, or frozen for up to 3 months. Reheat gently in a skillet over low heat to avoid overcooking.