3 cloves garlic, crushed and split away from skins
2 pinches ground nutmeg or fresh grated nutmeg, about 1 /4 teaspoon
Coarse salt and pepper
Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.