Ingredients
Method
- Prep the spinach: Ensure your spinach is completely dry after washing. Excess water will cool down the pan and cause steaming rather than sautéing. If using large leaves, give them a rough chop; baby spinach can stay whole.
- Heat the fats: Place a large skillet over medium-high heat. Add the olive oil and butter. Swirl to combine and let it melt until the foam subsides slightly but before the butter begins to brown.
- Sauté garlic: Add the minced garlic to the hot fat. Stir constantly for about 30 seconds until fragrant. Be careful not to burn the garlic, as it will turn bitter quickly.
- Wilt the spinach: Add half of the spinach to the pan. Use tongs or a wooden spoon to toss and turn the leaves until they begin to collapse and coat in the butter mixture. This should take about one minute.
- Repeat: Remove any excess liquid that has pooled at the bottom with a spoon if necessary, then add the remaining spinach. Sauté for another minute until fully wilted but still vibrant green. The total time from adding spinach to finishing is usually just 2–3 minutes.
- Season and finish: Remove the pan from the heat immediately. Sprinkle with kosher salt and black pepper. Drizzle the red wine vinegar over the hot spinach. Stir gently to distribute the seasoning and allow the vinegar to evaporate slightly, leaving a bright tang without overpowering the dish. Serve immediately.
Nutrition
Notes
My biggest lesson was learning not to overcrowd the pan; if you add too much at once, the spinach steams instead of wilting, leaving you with watery leaves. Sautéing it in two quick batches ensures that glossy, tender texture without turning it into mush, and the final splash of vinegar wakes up everything on the plate.