Spinach Recipe

Wash and dry

Rinse the spinach thoroughly under cold running water to remove any grit. Trim any thick stems if desired. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry — excess water will steam the spinach and dilute seasoning.

Prep aromatics

Peel and mince the garlic cloves. Measure out olive oil, salt, pepper, and lemon juice. If using optional butter and red pepper flakes, have them ready.

Heat pan and cook garlic

Place a large skillet over medium heat and add the olive oil. Once the oil shimmers (about 1 minute), add the minced garlic. Sauté, stirring constantly, for 30–45 seconds until fragrant and just beginning to take color — do not burn.

Add spinach

Add about half of the spinach to the skillet and toss to wilt slightly, then add the remaining spinach in batches, tossing or stirring with tongs to evenly wilt. This should take 2–4 minutes. The leaves should be wilted but still bright green.

Season and finish

Season the wilted spinach with kosher salt and black pepper, stirring to distribute. If using butter, add it now and stir until melted and coating the leaves. Remove the pan from the heat and squeeze in the lemon juice, tossing to combine. Taste and adjust seasoning. Sprinkle red pepper flakes and grated Parmesan if using, toss briefly, and serve immediately.