Ingredients:

  • 1 pound (450 g) Fresh Spinach, thoroughly washed and dried
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 1 tablespoon (15 g) Unsalted Butter (optional)
  • 4 large cloves Garlic, finely minced or pressed
  • 2 tablespoons (30 ml) Fresh Lemon Juice, freshly squeezed
  • 1 teaspoon (5 ml) Lemon Zest
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Dry the Spinach: Wash the spinach thoroughly and use a salad spinner or clean tea towel to ensure it is as dry as possible. Waterlogged spinach steams rather than sautés.
  2. Prep Aromatics: Finely mince the garlic. Zest the lemon, then squeeze the juice into a small bowl.
  3. Heat the Fat: Place a large skillet over medium-high heat. Once hot, add the olive oil and butter (if using). Allow the butter to foam and subside slightly.
  4. Sauté the Garlic: Add the minced garlic to the pan. Sauté for about 30–60 seconds, stirring constantly, until fragrant. Do not allow the garlic to turn brown; keep it pale gold.
  5. Add the Spinach: Increase the heat to high. Add the spinach to the pan in two or three large batches. The pan will look overcrowded initially, but the spinach will collapse rapidly. Add the first batch, toss for 30 seconds until wilted, then immediately add the next batch.
  6. Quick Wilting: Toss the spinach continuously using tongs or a wooden spoon until all the leaves are uniformly wilted but still bright green (approximately 2–3 minutes total cooking time).
  7. Seasoning: Remove the pan from the heat immediately. Sprinkle generously with sea salt and black pepper. Always season after wilting, as the volume reduction is dramatic.
  8. The Lemon Finish: Drizzle the fresh lemon juice over the spinach and sprinkle the lemon zest on top. Toss once more to coat everything evenly.
  9. Serve: Transfer the spinach immediately to a warmed serving dish.