Garlic Wilted Spinach

Serves 4 to 6

• Olive oil
• 5 large cloves garlic, minced
• 20 ounces (two 10-ounce bags) triple-washed spinach, or 2 bunches spinach trimmed and well-washed
• Ground nutmeg to taste
• Salt and freshly ground black pepper

Heat oil in a skillet on medium until shimmering. Add garlic and sauté 1 to 2 minutes, until translucent and becoming golden. Add spinach to the pan in stages: fill the pan with leaves and turn leaves in oil until they wilt. Push wilted spinach to the side, add more leaves and repeat the process until all of the spinach is incorporated. Season with nutmeg, salt and pepper; serve immediately.

In a pinch, this recipe can be made with 2 (10 ounce) packages or 1-pound bag of frozen chopped spinach. Thaw spinach in the microwave and squeeze out excess water. Heat oil in a skillet on medium until shimmering. Add garlic and sauté 1 to 2 minutes. Mix spinach with garlic, cover and steam a few minutes until tender. Season with nutmeg, salt and pepper.