Sautéed Spinach Recipe

Prep

Rinse the spinach in a large bowl of cold water, swish gently to remove grit, then lift out and drain. If leaves are very large, coarsely chop. Dry the spinach as much as possible using a salad spinner or by patting with clean kitchen towels. Thinly slice or mince the garlic and finely mince the shallot if using.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and butter. Heat until the butter melts and foam subsides, the oil should shimmer but not smoke.

Sweat aromatics

Reduce heat to medium. Add the minced shallot (if using) and sauté for 1 minute until translucent. Add the garlic and red pepper flakes (if using) and cook, stirring constantly, about 30–45 seconds until fragrant but not browned.

Add spinach

Add about half the spinach to the pan and toss with tongs to coat in oil and wilt slightly. Continue adding remaining spinach in batches, turning and pressing it down to make room. The spinach will quickly reduce in volume — this step should take 2–4 minutes.

Season and finish

When the spinach is mostly wilted but still bright green, season with 2 to 2 1/2 teaspoons kosher salt and the black pepper. Increase heat to medium-high for 15–30 seconds to drive off excess liquid if needed. Turn off the heat, squeeze in the lemon juice, taste and adjust salt to preference (use remaining salt if needed).

If using, sprinkle grated Parmesan or Pecorino over the spinach while still hot and toss to melt slightly. Transfer to a serving bowl and sprinkle with toasted pine nuts or chopped toasted almonds for texture. Serve immediately.