Sauteed Spinach Recipe

Prepare spinach

Rinse the baby spinach thoroughly in cold water to remove grit. If leaves are very wet, spin in a salad spinner or pat dry with clean kitchen towels or paper towels until damp but not dripping. Discard any tough stems or wilted leaves.

Heat pan

Place a large sauté pan or skillet over medium-high heat. Add the extra-virgin olive oil and the unsalted butter. Heat until the butter melts and the oil shimmers, about 1 minute. Do not let the butter brown.

Cook garlic

Add the thinly sliced garlic to the hot oil/butter and sauté, stirring constantly, until fragrant and just beginning to turn pale golden, about 30–45 seconds. If using red pepper flakes, add them now and stir for 5 seconds to release aroma.

Add spinach in batches

Add about half the spinach to the pan and use tongs to toss and wilt it for 30–45 seconds. Add the remaining spinach and continue to toss and cook until all leaves are wilted and glossy but still bright green, about 1–2 minutes more. Total cook time should be 2–3 minutes so the spinach remains tender-crisp.

Season and finish

Season with the kosher salt and freshly ground black pepper, tossing to combine. Remove the pan from heat and drizzle the fresh lemon juice over the spinach, tossing once more to distribute. Taste and adjust seasoning, adding a pinch more salt or a few more drops of lemon if desired.

Serve

Transfer the sautéed spinach to a warmed serving dish and serve immediately as a side or as a bed for proteins. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days.