Sauteed Spinach Recipe

Prep

Rinse the spinach thoroughly in a large bowl of cold water, swishing to remove grit. Lift from the water and repeat if needed. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry. Thinly slice the garlic cloves.

Heat pan

Place a large wide skillet or sauté pan over medium-high heat. Add the olive oil and butter and heat until the butter melts and the oil shimmers, about 1 minute. Do not let the garlic burn in this stage.

Cook garlic

Reduce heat to medium. Add the sliced garlic to the pan and sauté, stirring constantly, until fragrant and just starting to color at the edges, about 30–45 seconds.

Add spinach in batches

Add about one-third of the spinach to the pan and toss with tongs to coat in the oil and garlic. It will wilt quickly. Continue adding the remaining spinach in two more additions, tossing after each addition until all is wilted and glossy, about 2–3 minutes total cooking time for all the spinach.

Season and finish

Once wilted but still bright green, sprinkle the kosher salt, black pepper, and (if using) red pepper flakes over the spinach. Toss to combine. Remove the pan from the heat and immediately drizzle the lemon juice over the spinach and toss to incorporate. Taste and adjust seasoning as needed.

Optional cheese

If using Parmesan, sprinkle it over the hot spinach and toss gently so it melts slightly into the leaves. Serve immediately.