Sautéed Spinach Recipe

Rinse and dry

Place spinach in a large bowl and rinse thoroughly under cold running water to remove grit. Lift spinach from water and either spin in a salad spinner or pat dry in clean kitchen towels until leaves are mostly dry. Trim any long stems if desired.

Measure and mince

Thinly slice 3 garlic cloves and finely mince one shallot. Measure out butter, oil, and seasonings so they are ready to add to the pan.

Heat fat and aromatics

Place a large wide skillet or sauté pan over medium heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter melts and starts to foam (about 1 minute), add the minced shallot and sliced garlic. Sauté, stirring frequently, until the shallot is translucent and the garlic is fragrant and just starting to color, about 1 to 2 minutes. Be careful not to burn the garlic.

Add spinach in batches

Add about one-third of the spinach to the pan and use tongs to toss and wilt it into the aromatics. As it wilts, add another third, then the remaining spinach. This staggered addition prevents overcrowding and helps all leaves wilt evenly. Continue tossing and stirring for about 2 to 3 minutes until all leaves are wilted but still bright green.

Season and finish

Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if using. Toss to combine. Cook for an additional 30 seconds to 1 minute so flavors meld. Turn off the heat, squeeze in 1 tablespoon fresh lemon juice, and toss. Taste and adjust salt, pepper, or lemon as needed. If desired, sprinkle 2 tablespoons grated Parmesan over the spinach and toss once to combine.

Transfer the sautéed spinach to a warmed serving bowl or plate. Serve immediately as a side. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in a skillet.