Wilted Spinach Recipe

Wash the spinach thoroughly in several changes of cold water to remove grit. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry.

Mince the garlic and finely mince the shallot. Measure out salt, pepper, lemon juice and any optional ingredients.

Heat pan and aromatics

Warm a large, wide skillet over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam (about 30–45 seconds), add the minced shallot and cook, stirring, until translucent and fragrant, about 1–2 minutes. Add the minced garlic and cook for 20–30 seconds until fragrant but not browned.

Wilt the spinach

Add half the spinach to the skillet, using tongs to toss and coat leaves with the oil and aromatics. As it wilts (30–45 seconds), add the remaining spinach in batches, continuing to toss. Cook, stirring and turning frequently, until all the spinach is completely wilted but still bright green, about 2–4 minutes total depending on volume.

Season and finish

Sprinkle the kosher salt, black pepper, and red pepper flakes (if using) over the wilted spinach and toss to combine. Remove the skillet from heat, add the lemon juice and toss once more. Taste and adjust seasoning. If using, sprinkle grated Parmesan over the spinach and toss gently to combine so it melts slightly from the residual heat.

Transfer the wilted spinach to a warm serving bowl and serve immediately.