Spinach (side) Recipe

Prepare spinach

Rinse the spinach thoroughly in cold water to remove grit. If leaves are large, roughly chop or tear into bite-sized pieces. Drain in a colander and gently shake off excess water; you can spin dry in a salad spinner for 30–60 seconds to remove most moisture.

Heat pan

Place a large sauté pan or skillet 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).

Cook garlic

Add the minced garlic to the pan and sauté for 20–30 seconds, stirring constantly, until fragrant. Do not let it brown, or it will taste bitter.

Add spinach in batches

Add about half the spinach to the pan and toss with tongs to coat with the oil and butter. It will wilt quickly. When it has mostly collapsed, add the remaining spinach and continue to toss so everything wilts evenly. This should take 2–3 minutes total.

Season and finish

Season the wilted spinach with kosher salt, black pepper, and red pepper flakes (if using). Toss for another 30 seconds. Remove the pan from heat and drizzle with the lemon juice, tossing once to distribute. Taste and adjust seasoning if necessary.

Serve

Transfer the spinach to a warmed serving bowl or plate, squeezing off any large pools of moisture with the back of a spoon. Serve immediately as a side.