2 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, minced
1 pound triple-washed spinach, stems removed
Salt and freshly ground black pepper
1/2 teaspoon ground or freshly grated nutmeg
Heat a skillet over medium heat. Add the EVOO, two turns of the pan, and garlic. Sauté the garlic for 2-3 minutes. Add the spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm EVOO until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.