Sautéed Spinach Recipe

Prep

Wash the spinach thoroughly: place in a large bowl, fill with cold water, swish to remove grit, lift out and repeat if needed. Drain well in a colander and, if available, spin dry in a salad spinner. Trim any large tough stems or thick ribs; roughly chop very large leaves so they are uniform.

Heat pan

Place a large sauté pan or skillet over medium-high heat. Add the olive oil and butter. Heat until the butter has melted and begins to foam but is not browned (about 1 minute).

Cook garlic

Add the sliced or minced garlic to the hot fat and cook, stirring, for 20–30 seconds until fragrant. If using red pepper flakes, add them now and stir once to release aroma. Do not let the garlic brown.

Add spinach

Add about half of the spinach to the pan (it will mound). Using tongs or two large spoons, gently toss and press the spinach down so it begins to wilt. After 30–45 seconds, add the remaining spinach and continue to toss/turn so the leaves wilt evenly. This should take 2–3 minutes total. If the pan looks dry and the spinach is sticking, add a splash (1–2 tbs) of water.

Season and finish

Once the spinach is wilted but still bright green (total cook time ~2–4 minutes), remove the pan from heat. Sprinkle with the kosher salt and black pepper, toss to combine. Add the lemon juice and toss until evenly distributed. Taste and adjust seasoning if needed.

Serve

Transfer the sautéed spinach to a warmed serving dish. If using, sprinkle with grated Parmesan cheese. Serve immediately while hot.