Spinach Recipe

Wash and dry spinach

Rinse the baby spinach in a large bowl of cold water, swish to remove grit, lift out and repeat if water is very sandy. Use a salad spinner or pat dry with clean kitchen towels until mostly moisture-free. Trim any large stems if desired.

Prepare aromatics

Peel and mince the garlic. Finely dice the shallot. Zest the lemon if you like extra brightness (optional). Measure out salt, pepper, and optional ingredients.

Heat pan and soften shallot

Place a large wide skillet or sauté pan over medium heat. Add the olive oil and butter. Once the butter melts and the fat is shimmering (about 1 minute), add the diced shallot and cook, stirring occasionally, until softened and translucent, about 2–3 minutes.

Add garlic

Add the minced garlic to the pan and cook for 30–45 seconds, stirring constantly, until fragrant but not browned to avoid bitterness.

Wilt the spinach

Add half of the spinach to the pan and toss with tongs to coat in the hot fat; it will immediately begin to wilt. Continue adding the remaining spinach in batches, tossing and pressing down gently until all leaves are wilted but still bright green, about 2–4 minutes total. If the pan seems dry, add a splash (1–2 tbsp) of water to help steam and wilt the leaves.

Season and finish

Season the wilted spinach with the sea salt and freshly ground black pepper. Remove the pan from heat and immediately drizzle the lemon juice over the spinach, tossing to combine. Taste and adjust seasoning.

Optional finishing touches

If using, sprinkle the grated Parmesan and/or toasted pine nuts and a pinch of red pepper flakes over the spinach. Serve hot as a side or use as a base for proteins or grain bowls.

Transfer the spinach to a warmed serving bowl and serve immediately. Leftover cooked spinach can be cooled and refrigerated in an airtight container for up to 3 days.