Wash the spinach leaves well and pat them dry. But don't worry about getting them completely dry. Also, mince the garlic (if you need help, check my how to cut garlic tutorial).
Add the butter and olive oil to a large skillet and heat over medium. Add the garlic and cook for about a minute – until it starts to turn yellow.
Add the spinach leaves, stir, cover, and cook for 3-4 minutes until they are wilted. Based on their size and how much you are cooking, adjust the timing if needed.
Remove the lid and cook for a further 1-2 minutes to evaporate any excess moisture.
Add the salt and pepper to taste and stir with a squeeze of lemon juice. Serve hot.
If using long-stemmed spinach, cut the stems off the bunch and fry them with butter and oil until they wilt. Then, continue with sauteeing the spinach leaves.
If you prefer to keep the spinach from being watery, cook it quickly over high heat. Make sure to stir frequently so that the water evaporates faster. That way the spinach leaves will cook in dry heat.
Check the blog post for serving recommendations and answers to top FAQs!