Spinach Recipe

Wash the baby spinach thoroughly: place spinach in a large bowl, cover with cold water, swish to remove grit, lift leaves out of the water (do not pour water through the leaves), and repeat if water is sandy. Spin or pat dry until mostly dry.

Mince the garlic and zest nothing (zest is not required). Measure out olive oil, butter, lemon juice, and other finishing ingredients so they are ready to add.

Heat the pan

Place a large wide skillet over medium heat. Add the olive oil and butter. Warm until the butter is fully melted and begins to foam, about 1 minute.

Sauté garlic

Add the minced garlic and crushed red pepper flakes to the pan. Sauté, stirring, for 30–45 seconds until fragrant but not browned (browned garlic will taste bitter).

Add spinach

Add half the spinach to the pan and toss with tongs to wilt slightly. It will reduce quickly. Add the remaining spinach in batches, tossing continuously so it wilts evenly. This should take 2–4 minutes total.

Season and finish

Season with kosher salt and freshly ground black pepper while tossing. When the spinach is wilted but still bright green and tender (no large pools of water in the pan), remove from heat. Squeeze the lemon juice over the spinach and toss to combine.

Transfer the cooked spinach to a serving bowl or platter, pressing gently to drain any excessive liquid with a spoon if necessary.

Sprinkle the grated Parmesan and toasted pine nuts (if using) over the top. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve immediately.