📝 About This Recipe
This elegant side dish elevates humble garden greens into a sophisticated accompaniment perfect for a luxurious weekend brunch. By flash-sautéing baby spinach with toasted garlic slivers and a hint of warm nutmeg, we achieve a silky texture that retains its vibrant emerald hue. It is a quintessential Mediterranean-inspired preparation that balances earthy notes with a bright, citrusy finish, making it the perfect nutrient-dense partner for eggs and potatoes.
🥗 Ingredients
The Greens
- 20 ounces Fresh Baby Spinach (triple-washed and thoroughly dried)
Aromatics and Fat
- 2 tablespoons Extra Virgin Olive Oil (high-quality cold-pressed)
- 1 tablespoon Unsalted Butter (European style preferred for richness)
- 4 cloves Fresh Garlic (very thinly sliced into 'paper' slivers)
- 1 small Shallot (finely minced)
- 1/4 teaspoon Red Pepper Flakes (for a subtle background warmth)
Seasonings and Finish
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Whole Nutmeg (freshly grated)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Toasted Pine Nuts (optional garnish for texture)
👨🍳 Instructions
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1
Begin by ensuring your spinach is completely dry; if using pre-washed bags, roll them in a clean kitchen towel to remove any residual moisture which causes steaming rather than sautéing.
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2
Slice the garlic cloves into very thin translucent slivers and mince the shallot finely to ensure they cook evenly without burning.
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3
Place a large, wide skillet or heavy-bottomed Dutch oven over medium-low heat. Add the olive oil and butter, allowing the butter to melt and foam slightly.
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4
Add the sliced garlic and minced shallots to the pan. Sauté gently for 2-3 minutes, stirring constantly, until the garlic is fragrant and turns a very pale golden blonde—do not let it brown or it will turn bitter.
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5
Stir in the red pepper flakes and let them bloom in the warm oil for 30 seconds to release their oils.
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6
Increase the heat to medium-high. Add the spinach to the pan in large handfuls. It will look like a mountain of greens, but it will wilt down significantly.
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7
Use a pair of kitchen tongs to toss the spinach continuously, coating the leaves in the garlic-infused oil and moving the bottom leaves to the top.
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8
Continue sautéing for only 2 to 3 minutes. Stop as soon as the leaves have collapsed but still retain a bright green color.
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9
Immediately sprinkle over the kosher salt, cracked black pepper, and the freshly grated nutmeg. The nutmeg is a secret chef's trick that enhances the earthy flavor of the greens.
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10
Remove the pan from the heat source to prevent overcooking. Squeeze the fresh lemon juice over the spinach and toss one last time.
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11
If there is excess liquid at the bottom of the pan, tilt the pan and use the tongs to pull the spinach to the top, allowing the liquid to drain away before plating.
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12
Transfer to a warm serving bowl. Garnish with the fresh lemon zest and toasted pine nuts for a professional, elegant presentation.
💡 Chef's Tips
Dry the spinach thoroughly; moisture is the enemy of a good sauté and will lead to soggy, grey leaves. Use a microplane for the nutmeg; pre-ground nutmeg lacks the aromatic volatile oils that make this dish sing. Don't be afraid of the volume; spinach loses about 90% of its volume when cooked, so 20 ounces is just enough for four people. Watch the garlic closely; sliced garlic burns much faster than minced garlic, so keep your heat moderate until the spinach is added. If substituting with frozen spinach, ensure it is completely thawed and squeezed bone-dry in a lint-free towel before adding to the pan.
🍽️ Serving Suggestions
Serve alongside Classic Eggs Benedict to cut through the richness of the Hollandaise sauce. Pair with crispy roasted breakfast potatoes and a thick slice of sourdough toast. Nestle a soft-poached egg directly on top of the spinach for a low-carb, high-protein brunch. Complements a chilled glass of Mimosa or a dry, crisp Sauvignon Blanc for a brunch party. Serve as a base for seared salmon or pan-fried trout for a more substantial meal.