Peel the garlic cloves and mince them finely. For a smoother sauce, you can grate the garlic on a microplane or smash it into a paste with the side of a knife first.

Infuse oil

In a small skillet or saucepan over low heat, combine the neutral oil and half of the minced garlic (reserve the rest for finishing). Warm gently for 2–3 minutes until fragrant but not browning. Remove from heat.

Emulsify

In a small bowl, whisk together lemon juice, water, sugar, salt and red pepper flakes. Slowly whisk in the warm garlic-infused oil in a steady stream until combined. Taste and adjust seasoning — add a little more lemon if you want brighter flavor, or more salt if needed. Set aside.

Spinach & Main

Wash and drain

Rinse the baby spinach thoroughly in cold water to remove grit. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Excess water will dilute the sauce.

Sauté base

Heat a large wide skillet over medium-high heat. Add olive oil and butter. Once the butter melts and oil shimmers (about 1 minute), add the remaining minced garlic and sauté 30–45 seconds until fragrant but not browned.

Cook spinach

Add the spinach in batches, pressing it down so it wilts and fits in the pan. Use tongs to toss and wilt each addition. Cook until all spinach is wilted but still bright green, about 3–5 minutes total. Season with kosher salt and black pepper while cooking.

Combine with sauce

Reduce heat to low. Pour the prepared garlic sauce over the cooked spinach and toss gently to coat evenly. Cook another 30–60 seconds to heat the sauce through and allow flavors to marry. Taste and adjust seasoning.

Finishing & Serve

Transfer the spinach with garlic sauce to a serving bowl or platter. Sprinkle with grated Parmesan and toasted pine nuts or almonds if using. Serve immediately as a side dish alongside grilled proteins or rice. Leftovers will keep refrigerated in an airtight container for up to 2 days.