Sautéed spinach, a simple yet elegant dish, has long been a staple in kitchens around the world as it elevates so many main dishes.
- 16 oz baby spinach fresh
- 2 tablespoons olive oil
- 1 small shallot diced
- 3 cloves garlic minced
- salt and pepper to taste
- red pepper flakes to taste - optional
- 1 tablespoon parmesan grated - optional
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First, heat the olive oil in a large skillet over medium-high heat.
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Next, add the shallot, stir, and cook for one minute, and after that, add the garlic and cook stirring for 1 to 2 minutes.
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Then add the spinach leaves and immediately cover the pan, the leaves will quickly wilt down. Cook covered for 1 minute, uncover and stir for a few seconds, then cook covered for another 1 minute.
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After that, uncover again and stir and cook for about 30 seconds more, or until the spinach is fully wilted but still bright green.
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Stir in the kosher salt, pepper, and red pepper flakes, then remove from the heat.
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Immediately transfer to a serving plate, the spinach will brown if you leave it in the hot pan.
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Serve warm topped with grated parmesan and lemon wedges on the side.
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Store in an airtight container in the fridge for up to 3 days.