📝 About This Recipe
Transport yourself to a rustic trattoria in Northern Italy with this quintessential 'contorno' that celebrates the marriage of leafy greens and rich dairy. Unlike standard sautéed spinach, this version uses a gentle braising technique in high-quality butter to create a velvety texture that melts in your mouth. Finished with a generous dusting of aged Parmigiano-Reggiano and a hint of nutmeg, it is an elegant, comforting side dish that elevates any meal.
🥗 Ingredients
The Greens
- 1.5 pounds Fresh Baby Spinach (triple-washed and patted dry)
- 1 bowl Ice Water (for shocking the spinach if blanching first)
The Aromatics & Fats
- 4 tablespoons Unsalted European-style Butter (high fat content preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from browning too quickly)
- 2 pieces Garlic Cloves (peeled and smashed whole)
Seasoning & Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated, aged at least 24 months)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Whole Nutmeg (freshly grated)
- 1 piece Lemon Wedge (optional, for a bright finish)
👨🍳 Instructions
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1
Begin by thoroughly washing your spinach in cold water, even if the package says pre-washed, to ensure no grit remains. Spin it dry in a salad spinner or pat dry with clean towels.
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2
In a large pot, bring 2 quarts of water to a rolling boil with a pinch of salt. Prepare a large bowl of ice water on the side.
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3
Blanch the spinach by submerging it in the boiling water for exactly 30-45 seconds until it just wilts and turns a vibrant emerald green.
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4
Immediately transfer the spinach to the ice bath using a slotted spoon to stop the cooking process and lock in that beautiful color.
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5
Once cooled, gather the spinach and squeeze it firmly with your hands or a clean kitchen towel to remove as much excess water as possible. This prevents the final dish from being soggy.
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6
Roughly chop the squeezed spinach balls into 1-inch pieces so it's easier to serve and eat.
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7
In a wide skillet or sauté pan, melt the butter and olive oil over medium-low heat until the butter begins to foam.
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8
Add the smashed garlic cloves to the butter. Let them infuse the fat for 2-3 minutes until they are golden brown, then remove and discard the garlic.
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9
Increase the heat to medium and add the blanched spinach to the pan. Use tongs to pull the spinach apart and coat every leaf in the garlic-infused butter.
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10
Sauté for 3-4 minutes, stirring constantly, allowing any remaining moisture to evaporate and the spinach to absorb the richness of the butter.
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11
Season with kosher salt, freshly cracked black pepper, and a tiny grating of fresh nutmeg. Stir well to distribute the spices.
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12
Turn off the heat. This is crucial to prevent the cheese from clumping or becoming oily.
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13
Sprinkle half of the Parmigiano-Reggiano over the spinach and toss gently. The residual heat will create a creamy, emulsified coating.
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14
Transfer to a warm serving bowl and top with the remaining cheese and an optional spritz of lemon juice for brightness.
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15
Serve immediately while the spinach is silky and the aroma of butter and cheese is at its peak.
💡 Chef's Tips
Don't skip the squeezing step; excess water is the enemy of a rich, buttery sauce. Always use freshly grated Parmigiano-Reggiano; the pre-grated stuff contains cellulose which prevents it from melting smoothly. If you prefer a one-pan method, you can sauté raw spinach directly in the butter, but blanching first ensures a more uniform texture and better color. Fresh nutmeg is much more potent and aromatic than ground; use it sparingly as a little goes a long way. To make it vegan, substitute the butter with a high-quality vegan butter and the cheese with nutritional yeast or a cashew-based parmesan.
🍽️ Serving Suggestions
Pair this with a classic Tagliata di Manzo (sliced steak) for a traditional Tuscan meal. Serve alongside a crisp Vermentino or Pinot Grigio to cut through the richness of the butter. It makes an excellent bed for a pan-seared piece of Branzino or Salmon. Use leftovers as a filling for a gourmet grilled cheese sandwich or a savory omelet. Accompany with crusty focaccia to soak up the remaining garlic-butter juices on the plate.