Foolproof Garlic Butter Sauteed Spinach The 8Minute Side Dish

Instructions:

1. Wash and Dry Spinach: Place the spinach in a salad spinner or colander. Rinse thoroughly. Crucially, pat or spin the spinach until it is as dry as possible. Excess water will steam the spinach rather than sauté it.
2. Mince Garlic: Finely mince the garlic cloves. Have the salt, pepper, and optional lemon juice ready near the hob, as the cooking process is lightning fast.
3. Heat the Fat: Place a large skillet (12-inch or Dutch oven) over medium-high heat. Add the unsalted butter and the teaspoon of olive oil (the oil raises the smoke point of the butter).
4. Melt and Bloom: Once the butter is melted and foamy, but before it starts browning, add the minced garlic.
5. Sauté Garlic: Sauté for just 30 to 45 seconds, stirring constantly, until the garlic is fragrant. Do not let the garlic brown or burn, as this will make it bitter.
6. Add Spinach (High Heat): Immediately increase the heat to high. Add the dry spinach to the pan. If necessary, add half the spinach first, wait 30 seconds for it to reduce, and then add the rest.
7. Toss Vigorously: Using tongs or a wooden spoon, toss and turn the spinach continuously for 1 to 2 minutes. The spinach is done when it is bright green and completely wilted, but still retains a little bite (al dente).
8. Season and Finish: Remove the pan immediately from the heat. Season generously with Kosher salt and freshly ground black pepper. If using, stir in the optional fresh lemon juice.
9. Serve: Transfer immediately to a serving dish. Do not leave the spinach sitting in the hot pan or it will continue cooking and release excess water.