Sautéed Spinach Recipe

Sauté

1. 1

   Prepare spinach

   Wash the spinach thoroughly in a large bowl of cold water, swishing to remove grit. Lift leaves out (do not pour) and repeat if water is sandy. If very wet, spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Trim any large stems if desired.

2. 2

   Heat pan

   Place a large wide skillet or sauté pan over medium-high heat. Add the olive oil and butter and heat until the butter melts and begins to foam but before it browns, about 1 minute.

3. 3

   Sauté aromatics

   Add the minced garlic and minced shallot to the pan. Sauté, stirring constantly, until fragrant and translucent, about 30–45 seconds. If using red pepper flakes, add them now and toast briefly (10–15 seconds).

4. 4

   Add spinach in batches

   Add about half the spinach to the pan and use tongs to toss and wilt it down. Once reduced, add the remaining spinach. Continue to toss and turn spinach so it wilts evenly, about 2–3 minutes total. The leaves should be bright green and tender but not mushy.

5. 5

   Season and finish

   Sprinkle the salt and black pepper over the spinach. Toss to combine. Remove the pan from the heat, drizzle the lemon juice over the spinach, and toss again. Taste and adjust seasoning as needed.

6. 6

   Optional garnish

   If using, sprinkle the grated Parmesan over the spinach and toss briefly so it melts slightly. Serve immediately.