Sauté Baby Spinach, Manchego Cheese Recipe

Prepare ingredients

Rinse the baby spinach in cold water and spin dry or pat thoroughly with paper towels. Thinly slice the garlic and finely mince the shallot. Measure out oil, butter, and seasonings so everything is ready at the stove.

Heat pan

Place a large sauté pan or skillet over medium heat. Add the olive oil and unsalted butter. Heat until the butter is melted and the oil shimmers, about 1 to 2 minutes. Do not let the butter brown.

Cook aromatics

Add the sliced garlic and minced shallot to the pan. Sauté, stirring frequently, until fragrant and the garlic is just beginning to turn golden, about 1 to 1.5 minutes. If using red pepper flakes, add them now and stir for 10 seconds.

Wilt the spinach

Add half the spinach to the pan and toss or stir until it begins to wilt, about 30 seconds. Add the remaining spinach in batches, stirring and turning the leaves so they all contact the hot pan. Continue cooking until all the spinach is wilted but still bright green, about 2 to 3 minutes total. Avoid overcooking; the leaves should be tender but not mushy.

Season and finish

Remove the pan from heat. Sprinkle the salt, black pepper, and lemon juice over the spinach and toss to combine. Taste and adjust seasoning, adding a little more salt or lemon juice if desired.

Plate and add Manchego

Transfer the sautéed spinach to a serving platter or individual plates, pressing excess liquid out if necessary. Immediately scatter the thinly shaved or grated Manchego cheese evenly over the hot spinach so it softens and begins to melt into the leaves.

Add optional garnishes

If using, sprinkle the toasted pine nuts or sliced almonds over the spinach for crunch, and grate a little fresh lemon zest on top for brightness.

Serve

Serve warm as a side dish with grilled meats, roasted fish, or as part of a tapas selection. Leftovers can be refrigerated in an airtight container for up to 2 days but are best enjoyed immediately.