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Gather the ingredients.
Thoroughly clean the spinach and pick it over, discarding damaged leaves and thick stems.
Heat a large frying pan , sauté pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the butter and/or oil. It should melt and/or heat immediately.
Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done.
To cook more spinach, add it in batches so that as the leaves wilt; any liquid given off will evaporate right away.
Transfer the spinach to a serving platter or plates, and sprinkle with salt to taste. Serve hot or warm. A squirt of lemon isn't a bad addition if there are fresh lemons around.