Spinach With Olive Oil E Garlic Recipe

Prep the spinach

Rinse the baby spinach in cold water, then spin dry in a salad spinner or pat dry thoroughly with clean kitchen towels or paper towels. Remove any large stems or wilted leaves. Measure out about 10 oz (approximately 10 cups loosely piled) and set aside.

Warm the oil

Place a large wide sauté pan or skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and let it warm for about 30–45 seconds until it shimmers but does not smoke.

Cook the garlic

Add the thinly sliced garlic to the warm oil and reduce heat to medium-low. Gently sauté the garlic, stirring frequently, for 1 to 1½ minutes until fragrant and just turning light golden. Do not let the garlic brown too much or it will become bitter. If using red pepper flakes, add them with the garlic so they bloom in the oil.

Wilt the spinach

Add the spinach in batches to the pan, turning and tossing with tongs after each addition so it wilts evenly. It will seem like a lot at first but will collapse quickly. Continue adding and tossing until all spinach is wilted, about 3–4 minutes total.

Season and finish

Season the wilted spinach with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If using, squeeze in 1 tablespoon lemon juice to brighten the dish and toss to combine. Taste and adjust seasoning as needed.

Transfer the spinach to a serving bowl. Sprinkle with 2 tablespoons toasted pine nuts (or chopped toasted almonds) and 2 tablespoons grated Parmesan or Pecorino if desired. Drizzle a little additional olive oil (about 1 teaspoon) over the top for shine. Serve immediately.