Sauteed Spinach with Garlic Butter

Buttery spinach with hints of nutty garlic in every bite.

This recipe is so simple it feels weird to even call it a recipe. But I did because there's a little bit of a technique to it. Not really a technique - more like a tip. I combined olive oil and butter in the skillet before adding the spinach and I did that for two reasons: First, the butter adds the flavor we want (as in, butter flavor!). And, the oil raises the smoking point, meaning it allows me to get the pan hotter without burning the butter. When the butter is foamy, it's the perfect cooking condition for the garlic - it adds nuttiness and toasts the garlic at the same time. So simple, but wait until you taste the result.

Sauteed Spinach with Garlic Butter

1 tablespoon olive oil
1 tablespoon butter
2-3 cloves garlic, minced
1 big bunch fresh spinach (about 12 ounces), stems trimmed if necessary
Salt and freshly ground black pepper

Heat the oil and butter together in a large skillet over medium-high heat.

When the butter is foamy, add the garlic. Cook for 1 to 2 minutes, until the garlic is lightly toasted (keep an eye on it so it doesn't burn - you don't want to have to start over!).

Add the spinach to the skillet - yes, it will overflow the pan!

Cook for 1 to 2 minutes, until the spinach is wilted, stirring frequently with tongs (you want to replace the wilted leaves on the bottom with the fresh leaves still on the top).
Season to taste with salt and pepper.

Serves 4