Ingredients:

  • 1 lb (500 g) Fresh Baby Spinach, washed and thoroughly dried
  • 4 Tbsp (55 g) Unsalted Butter, cold and cut into 4 pieces
  • 4 large cloves Fresh Garlic, finely minced or grated
  • ¼ tsp Red Pepper Flakes (optional)
  • ½ tsp Fine Sea Salt, or to taste
  • Freshly Ground Black Pepper, to taste
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Preparation: Thoroughly wash and dry the spinach. This step is critical; the spinach must be bone-dry. Finely mince the garlic cloves and set them aside with the red pepper flakes.
  2. Melt the Butter: Place a large sauté pan over medium-low heat. Add two tablespoons (half) of the butter and allow it to melt completely.
  3. Infuse the Aromatics: Once the butter is melted and foamy, reduce the heat slightly and add the minced garlic and red pepper flakes (if using). Cook for 60 to 90 seconds, stirring constantly, until the garlic is extremely fragrant and just starting to turn pale gold. Do not let the garlic brown or burn.
  4. Increase Heat and Add Butter: Increase the heat to medium-high. Add one more tablespoon of the remaining butter.
  5. Begin the Wilt: Add approximately half of the dried spinach to the pan. Sauté quickly, tossing vigorously for about 30 seconds until the spinach begins to collapse.
  6. Add Remaining Ingredients: Once the first batch has significantly wilted, add the remaining spinach and the final tablespoon of butter. Continue tossing quickly.
  7. Cook Down: Cook for another 1 to 2 minutes maximum. The spinach should be bright green and fully wilted, but still retaining some structure (not mushy).
  8. Season and Finish: Remove the pan immediately from the heat. Stir in the salt and pepper. Add the teaspoon of fresh lemon juice and toss one last time before serving immediately.