Spinach Recipe

Prepare spinach

Rinse the baby spinach in several changes of cold water to remove grit. Drain in a colander and gently shake off excess water. If very wet, spin in a salad spinner until mostly dry; excess water will steam the spinach and dilute the flavor.

Heat pan

Place a large sauté pan or skillet over medium heat. Add the olive oil and butter. Once the butter has melted and begins to shimmer (about 1 minute), add the chopped shallot.

Sauté aromatics

Cook the shallot, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and crushed red pepper flakes and cook, stirring, until fragrant, about 30–45 seconds. Be careful not to let the garlic brown.

Add spinach

Add the spinach to the pan in batches, using tongs to toss and wilt each addition before adding more. It will look like a lot but will quickly collapse. Continue cooking and tossing for 2–4 minutes, until all leaves are wilted but still bright green.

Season

Season with kosher salt and freshly ground black pepper. Sprinkle in the lemon zest and squeeze the lemon juice over the wilted spinach. Toss to combine and cook another 30 seconds to incorporate flavors.

Finish

Taste and adjust seasoning. If desired, sprinkle grated Parmesan and toasted nuts over the spinach. Remove from heat and transfer to a warmed serving bowl. Serve immediately.

If using Parmesan, sprinkle over the hot spinach and toss gently to melt a little. Scatter toasted pine nuts or almonds on top for crunch. Serve warm as a side or use as a bed for grilled fish or chicken.