Spinach Recipe

Rinse and Dry

Inspect the spinach and remove any thick stems or wilted leaves. Place spinach in a large bowl or sink of cold water, swish gently to remove grit. Lift leaves out (do not pour water through them) and repeat with fresh water if very sandy. Drain in a colander and spin or pat dry until mostly dry.

Mince Garlic

Peel and finely mince 2 garlic cloves so they release flavor quickly during cooking.

Heat a large skillet or sauté pan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter foams and the oil shimmers (about 30–60 seconds), add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add the spinach in batches: pile in as much as will fit, letting it wilt slightly, then stir to combine. Continue adding remaining spinach until all is in the pan. Use tongs or a large spoon to turn leaves so they coat with oil and butter.

Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Keep sautéing and stirring for 2–4 minutes until most leaves are wilted but still bright green. If the pan looks dry or the leaves are sticking, add 1–2 tbs water and cover for 30–60 seconds to help steam and finish wilting.

Remove pan from heat. Taste and adjust seasoning. If using, stir in 1 tsp fresh lemon juice to brighten the flavor, 2 tbs grated Parmesan for a savory finish, or 1 tsp red pepper flakes for heat. Toss to combine.

Transfer spinach to a serving bowl or plate, scraping any flavorful oil/garlic from the pan over the greens. Serve immediately as a side or use as a base for proteins.