Spinach Recipe

Clean and drain spinach

Rinse the fresh baby spinach thoroughly under cold running water to remove grit. If using bunch spinach, trim any thick stems. Use a salad spinner to remove excess water until spinach is just damp (about 1–2 minutes spinning).

Prepare aromatics

Peel and mince 3 garlic cloves and finely mince 1 shallot. Zest 1 teaspoon lemon and squeeze 1 tablespoon fresh lemon juice. Grate 1 tablespoon Parmesan if not pre-grated.

Heat fat

Place a large wide skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Warm until the butter melts and begins to foam but does not brown, about 1 minute.

Cook shallot and garlic

Add the minced shallot and sauté for 1–2 minutes until translucent. Add the minced garlic and red pepper flakes and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add spinach in batches

Increase heat to medium-high. Add about one-third of the damp spinach to the pan and toss with tongs or a spatula until it begins to wilt, about 30 seconds. Add the remaining spinach in two more batches, tossing and allowing each addition to wilt before adding more. This helps the spinach cook evenly and prevents steaming too quickly.

Season and finish

Once all the spinach is wilted (about 3–5 minutes total cooking time), sprinkle 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, lemon zest and 1 tablespoon lemon juice over the leaves. Toss briefly to combine and taste; adjust salt or lemon if needed.

Add cheese and nuts

Turn off the heat and immediately sprinkle 1 tablespoon grated Parmesan over the spinach, tossing to melt it into the warm greens. If using, add 2 tablespoons toasted pine nuts and toss gently.

Transfer the sautéed spinach to a warm serving bowl. Serve immediately while warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet.