Wilted Spinach with Garlic and Oil
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, minced
- 1 pound triple washed spinach, stems removed
- 1/2 teaspoon ground or freshly grated nutmeg
- Salt and freshly ground black pepper
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil 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.
Recipe courtesy of Rachael Ray