Spinaci Al Parmigiano Recipe

Prepare spinach

Rinse the baby spinach thoroughly in cold water to remove grit. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Trim any coarse stems if desired.

Prep garlic and cheese

Peel and thinly slice 3 garlic cloves. Grate the Parmigiano-Reggiano so it is ready to sprinkle at the end.

Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil and warm for about 20–30 seconds until it shimmers but does not smoke.

Add the thinly sliced garlic to the warm oil and cook, stirring frequently, for 30–60 seconds until fragrant and just beginning to turn pale golden. Do not let it brown or burn — reduce heat slightly if it begins to darken too fast.

Add the cleaned spinach in two batches: place half the spinach in the pan and let it wilt for 30 seconds, then add the remaining spinach. Use tongs to toss and fold the leaves so they cook evenly. This should take about 2–3 minutes total; the spinach should be fully wilted but still bright green.

Season the spinach with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If using, sprinkle 1/4 teaspoon red pepper flakes now. Toss to combine and continue cooking for another 15–30 seconds to marry flavors.

If the pan seems dry and the spinach is sticking, add up to 1 tablespoon additional olive oil or a splash (about 1–2 teaspoons) of water. Finish with 1 teaspoon fresh lemon juice (optional) and toss once more.

Remove the pan from the heat. Transfer the sautéed spinach to a warm serving dish, making sure to include the garlic slices.

While still hot, sprinkle 1/2 cup freshly grated Parmigiano-Reggiano evenly over the top so it melts slightly into the spinach. Taste and adjust seasoning with additional salt or pepper if needed.

Serve immediately as a side dish. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking.