Spinach Recipe

Wash and dry

Rinse the baby spinach thoroughly in a large bowl of cold water, swishing to remove grit. Lift the leaves out (do not pour) and repeat if water is sandy. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry.

Prepare aromatics

Heat a large wide skillet over medium heat. Add the olive oil and butter. When the butter has melted and the oil shimmers (about 30–60 seconds), add the minced garlic and chopped shallot. Sauté, stirring frequently, until fragrant and translucent, about 1–2 minutes; do not let the garlic brown.

Cook the spinach

Add about one-third of the spinach to the skillet and toss with the aromatics until it begins to wilt (about 30 seconds). Continue adding spinach in batches, tossing and allowing each batch to wilt before adding more, until all 10 cups are in the pan. If the pan seems dry or the spinach isn't softening, add the broth (60 ml) to create steam and help wilt the leaves.

Season and finish

Once all the spinach is wilted and tender (2–4 minutes total of active wilting), squeeze in the lemon juice, then season with kosher salt, freshly ground black pepper, and red pepper flakes if using. Toss well to combine and cook another 30 seconds to let flavors marry. Taste and adjust seasoning.

Transfer the spinach to a warmed serving bowl. Sprinkle with grated Parmesan or pecorino if using, add toasted pine nuts or chopped walnuts for crunch, and finish with a light dusting of lemon zest. Serve immediately.

Storage: Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave; add a splash of broth if it has dried out.