Sautéed Spinach Recipe

Prep

Rinse the baby spinach in cold water and spin or pat dry thoroughly. Peel and thinly slice 3 garlic cloves. Measure out oil, butter, salt, pepper, lemon juice and (optional) red pepper flakes.

Heat pan

Place a large wide skillet or sauté pan over medium heat. Add the extra-virgin olive oil and let it warm for 30–45 seconds until shimmering but not smoking.

Cook garlic

Add the sliced garlic to the pan and sauté, stirring constantly, for 30–60 seconds until fragrant and just starting to turn light golden. If using red pepper flakes, add them with the garlic.

Add butter

Add the unsalted butter and stir until melted and combined with the oil and garlic, about 15–20 seconds.

Add spinach

Add the baby spinach in two batches: mound half the leaves in the pan, gently toss with tongs until they begin to wilt (about 20–30 seconds), then add the remaining spinach and continue to toss so all leaves make contact with the pan and heat. This should take 1–2 minutes total; spinach should be wilted but still bright green.

Season and finish

Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, toss to combine, then taste and adjust—add the remaining salt and pepper as needed. Sprinkle the lemon juice over the spinach and give a final toss. If any excess liquid is in the pan, cook 15–30 seconds more over medium-high to evaporate it, stirring constantly.

Serve

Transfer the sautéed spinach to a warmed serving bowl. Finish with an optional pinch of extra salt, a grind of black pepper, or a drizzle of olive oil. Serve immediately.