SAUTÉED SPINACH LEAVES

SERVES 2 to 3

I love spinach and often use frozen for an easy side dish. However, with the availability of prewashed fresh spinach, this is just as quick and easy and, as you would suspect, tastes even better. I like to use flat leaf spinach, but you could use other varities.

INGREDIENTS

3 tablespoons olive oil

3 large garlic cloves, minced

20 ounces fresh flat leaf spinach, prewashed

Salt and pepper to taste

1/4 teaspoon freshly ground nutmeg (optional)

Heat the olive oil and garlic in a large skillet or sauté pan over medium-high heat just until the garlic begins to sizzle. Add the spinach in batches, each just enough to fill the pan, and sauté until the bottom leaves have wilted slightly. Keep adding the spinach, tossing to move the wilted leaves to the top and the uncooked leaves to the bottom, seasoning each addition with a little salt and pepper, until all of the leaves have started to wilt. Sprinkle with the nutmeg, toss one more time and remove from heat. The whole process will take only about 3 minutes. Serve immediately or partially cover to keep warm until needed.

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