Steps

1. Trim the base of the spinach and wash thoroughly.
   🕒 01:00
2. Cut the spinach into long, 2-piece segments and wash again.
   🕒 01:14
3. Soak the cut spinach in water. [This is the key!] Since we'll be sautéing directly without boiling, this step ensures the spinach absorbs moisture for a crisp texture and removes bitterness.
   🕒 01:20
4. Smash 1 clove of garlic, removing the core if present.
   🕒 02:03
5. Cut 3-4 slices of bacon into 2-3cm pieces.
   🕒 02:20
6. Place the smashed 1 clove of garlic and 1 tbsp of olive oil in a cold frying pan. Sauté slowly until fragrant.
   🕒 02:31
7. Once fragrant, add the cut 3-4 slices of bacon to the pan and fry until crispy and the fat has rendered.
   🕒 02:48
8. Into the pan with the fried bacon and rendered fat, add the stems of the soaked spinach first. Sauté, allowing them to absorb the oil. [This is the key!] Imagine coating the spinach with the flavors of bacon and garlic as you sauté.
   🕒 03:07
9. Once the stems are tender, add the spinach leaves and sauté briefly until softened.
   🕒 03:45
10. Turn off the heat and season with a pinch of salt and a pinch of pepper to taste.
    🕒 04:26
11. Add 10-20g of butter and stir to melt, coating everything with the residual heat. [This is the key!] Adding butter at the end enhances the vibrant color, locks in flavor, and boosts the aroma.
    🕒 04:30
12. Transfer to a serving dish. If desired, add a splash of soy sauce to taste to refine the flavor. Finish with a sprinkle of pepper.
    🕒 04:45