Spinach Recipe

Prepare spinach

Examine the spinach and remove any large stems or wilted leaves. Rinse thoroughly in a large bowl of cold water, swishing to dislodge grit. Lift the spinach out of the water and either spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Measure about 10 cups loosely packed of baby spinach.

Heat pan

Place a large wide skillet over medium heat. Add the olive oil and butter. Heat until the butter is melted and the mixture shimmers but does not brown (about 1 minute).

Sauté garlic

Add the minced garlic (and sliced shallot if using) to the skillet. Sauté, stirring constantly, for 30–45 seconds until fragrant but not browned. If using red pepper flakes, add them now.

Cook spinach

Add the spinach to the skillet in batches if necessary. Use tongs to toss and fold the spinach into the oil and butter. It will quickly wilt—continue tossing for 2–3 minutes until all leaves are wilted and glossy but still bright green. Avoid overcooking; you want tender-crisp leaves.

Season and finish

Season the wilted spinach with the sea salt and black pepper. Squeeze in the lemon juice and toss to combine. Taste and adjust seasoning if needed. If using Parmesan, sprinkle it over the spinach and toss briefly to melt.

If using toasted nuts, add them at the end and toss to distribute. To toast pine nuts or chopped walnuts: place them in a small dry skillet over medium heat and cook, shaking the pan, until golden and fragrant, about 2–3 minutes. Remove from heat to avoid burning, then stir into the finished spinach.