- 2 tablespoons EVOO
- 2 large cloves garlic, chopped or grated
- 1 pound medium-sized leaf spinach, coarsely chopped
- Salt and black pepper
- About ⅛ teaspoon freshly grated nutmeg
- 1 tablespoon tomato or wine vinegar or lemon juice
Heat a skillet with 2 tablespoons EVOO, 2 turns of pan, over medium heat, add 2 cloves garlic and stir 1 minute. Add spinach and wilt, season with salt and pepper and nutmeg. Once wilted, remove from heat and add vinegar or lemon juice.