I adapted Rachael Ray’s Wilted Spinach with Garlic and Oil to fit our needs. Really, all you need to do is just use garlic-infused olive oil. =) I’m not sure about the nutmeg– but hey, to each their own.
Yield: 4 servings
2 tablespoons garlic-infused 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 garlic-infused oil.
- 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.