Sauteed Spinach with Za'atar and Garlic

1. Prep

Begin by thoroughly cleaning the spinach. Place the roughly chopped spinach in a large bowl of cold water, ensuring the leaves have ample space to float. Agitate the leaves gently for about ten seconds, then lift them from the water, leaving any sediment behind. Repeat this process with fresh water until the bowl is free of sediment. If available, use a salad spinner to dry the spinach or lay it on paper towels for 5-10 minutes to drain excess moisture. Finely slice the garlic clove. Zest and juice the half lemon and set aside. Measure out the za'atar spice blend, and have your freshly ground black pepper ready to use.

2. Sweat Aromatics

Heat the olive oil in a large pan over medium heat. Once the oil is shimmering but not smoking, add the sliced garlic and sauté for about 1-2 minutes, stirring frequently. You're aiming for the garlic to become fragrant and just lose its raw edge, not to brown, as this can introduce bitterness. Add the zatar and cook for another 30 seconds to help release the flavor from the spices.

3. Saute Greens

Add the clean, dry spinach to the pan all at once. Sauté for about 1-2 minutes, stirring constantly. Use a flipping motion to help the spinach wilt evenly, bringing the leaves from the bottom of the pan to the top. This ensures all the spinach comes into direct contact with the heat.

4. Finishing Ingredients

Once the spinach is approximately 80% wilted, remove the pan from the heat and add the lemon zest. The residual heat will finish wilting the spinach without overcooking it. Squeeze a bit of fresh lemon juice over the spinach and add a few grinds of black pepper to taste. Give it one final, gentle stir to combine the lemon juice, pepper, and za'atar with the spinach.