To make sauteed spinach, use 1 tablespoon butter, 1 tablespoon extra-virgin olive oil, 1 small chopped shallot, a 10-ounce package of baby spinach, salt and freshly ground black pepper. Melt the butter in a large skillet, then add shallot and olive oil. Cook for three minutes, then add the spinach. Cook, stirring occasionally until the spinach is wilted. Season with salt and pepper before serving. The recipe yields two servings and takes a total time of 20 minutes.
Another sauteed spinach recipe takes only 10 minutes to make and yields four servings. The ingredients include 1 1/2 pounds baby spinach leaves, 2 tablespoons olive oil, 2 tablespoons chopped garlic (6 cloves) and 2 teaspoons salt, as well as 3/4 teaspoon freshly ground black pepper, 1 tablespoon unsalted butter and one lemon. Heat oil and garlic in a large pot for one minute, then add the spinach, salt and pepper.
Cover the pot, and cook for two minutes on medium. Cook for another minute with the cover off and the burner turned to high. Once the spinach has wilted, top it off with butter and a splash of lemon juice. Add any additional seasoning, according to taste. Serve the spinach while warm.