Ingredients:

  • 1 lb fresh baby spinach, washed and dried
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced or minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Ensure spinach is thoroughly dried using a salad spinner to prevent steaming and maintain a sautéed texture.
  2. Place a large skillet over medium-high heat and add olive oil. Once shimmering, add sliced garlic and red pepper flakes; sauté for 30–60 seconds until fragrant and pale golden.
  3. Increase heat to high and add spinach in batches to avoid overcrowding. Toss constantly with tongs for 2–3 minutes until wilted but still bright green.
  4. Remove pan from heat immediately. Stir in salt, black pepper, lemon juice, and grated Parmesan until the cheese is melted and leaves are glossy.