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Wilted Spinach

March 13, 2014

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.

Original Recipe found here

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

  1. Heat a skillet over medium heat. Add garlic-infused oil.
  2. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt.
  3. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated.
  4. Season the wilted spinach with salt and pepper and nutmeg, then serve.
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