There’s something magical about the way a huge pile of spinach cooks down. Don’t be fooled by the volume of uncooked spinach. One pound of uncooked spinach will make four servings. –RR
- 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.