📝 About This Recipe
This isn't just a side dish; it's a masterclass in elevating humble greens into a vibrant, silky, and aromatic accompaniment. By gently poaching thinly sliced garlic in high-quality olive oil before wilting farm-fresh spinach, we create a depth of flavor that is both earthy and bright. Finished with a zest of lemon and a whisper of heat, this dish transforms a simple vegetable into the star of the plate.
🥗 Ingredients
The Greens
- 20 ounces Baby Spinach (triple-washed and thoroughly dried)
Aromatics and Fats
- 3 tablespoons Extra Virgin Olive Oil (use a high-quality, robust oil)
- 1 tablespoon Unsalted Butter (for a silky mouthfeel)
- 5 cloves Fresh Garlic (very thinly sliced into 'paper' chips)
- 1 small Shallot (finely minced)
Seasoning and Finish
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Aleppo Pepper or Red Chili Flakes (for a gentle, fruity heat)
- 1/2 piece Lemon (zested and juiced)
- 1 pinch Fresh Nutmeg (freshly grated)
👨🍳 Instructions
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1
Ensure your spinach is bone-dry; if it is damp, the spinach will steam rather than sauté, leading to a soggy texture.
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2
In a very large wide-bottomed skillet or a Dutch oven, combine the olive oil and the sliced garlic while the pan is still cold.
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3
Turn the heat to medium-low. Allow the garlic to gently infuse the oil as the pan heats up, about 2-3 minutes, until the edges are just barely golden.
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4
Add the minced shallots to the pan and sauté for another 2 minutes until translucent and fragrant, taking care not to burn the garlic.
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5
Increase the heat to medium-high and add the tablespoon of butter. Once the butter foams, it’s time for the greens.
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6
Add the spinach in large handfuls. It will look like a mountain, but it will collapse quickly. Use tongs to toss the leaves in the garlic oil.
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7
Continue adding spinach as space becomes available, tossing constantly to ensure even wilting.
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8
As soon as the spinach has wilted by about 75% (usually within 2-3 minutes), sprinkle over the kosher salt, black pepper, and nutmeg.
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9
Add the Aleppo pepper or chili flakes and toss one last time to distribute the spices.
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10
Immediately remove the pan from the heat. The residual heat will finish the cooking process without overdrawing the moisture.
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11
Squeeze the fresh lemon juice over the greens and sprinkle with the lemon zest for a bright, citrusy punch.
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12
Transfer to a warmed serving bowl using a slotted spoon to leave behind any excess liquid that may have pooled in the pan.
💡 Chef's Tips
Always start your garlic in cold oil to prevent bitterness and ensure the flavor permeates the entire dish. If using mature bunched spinach instead of baby spinach, remove the tough woody stems before cooking. Do not salt the spinach until it has begun to wilt; salting too early draws out too much water and makes it mushy. For a vegan version, simply omit the butter and increase the olive oil by one tablespoon. A tiny grate of fresh nutmeg is the 'secret' ingredient that enhances the natural earthiness of the greens.
🍽️ Serving Suggestions
Pair with a pan-seared ribeye steak or a buttery filet mignon for a classic steakhouse experience. Serve alongside a crisp glass of Sauvignon Blanc or a light Pinot Grigio. Excellent as a bed for lemon-garlic roasted chicken breasts or grilled salmon. Top a toasted sourdough slice with this spinach and a poached egg for a sophisticated brunch. Mix leftovers into a morning omelet or a creamy pasta sauce.