Garlic Spinach Recipe

Heat fat

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

Cook shallot (optional)

If using the shallot, add the finely chopped shallot to the pan and cook, stirring occasionally, until softened and translucent, about 1–2 minutes.

Add garlic

Add the sliced or minced garlic and cook, stirring constantly, until fragrant and lightly golden at the edges, about 30–45 seconds (do not let it burn).

Add spinach in batches

Add the fresh baby spinach to the pan in batches, letting each addition wilt slightly before adding more so it fits and cooks evenly. Use tongs to toss and fold the leaves as they wilt. Total spinach wilting time should be about 3–5 minutes.

Once all the spinach is wilted, sprinkle 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper over the leaves. Toss thoroughly to distribute seasoning and continue cooking 30–60 seconds so the flavors meld.

Brighten and spice

Remove the pan from heat. Drizzle 1 tablespoon fresh lemon juice over the spinach and, if using, sprinkle 1 teaspoon red pepper flakes. Toss to combine.

Add optional garnishes

If desired, stir in 2 tablespoons grated Parmesan cheese while still warm so it melts slightly, and sprinkle 2 tablespoons toasted pine nuts or slivered almonds for crunch.

Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Serve immediately while warm.