2 TO 3 LBS OF BABY SPINACH OR BIG LEAF SPINACH CHOPPED.  IF YOU WANT TO USE BABY SPINACH, DO NOT CHOP.

6 CLOVES GARLIC, MINCED

GROUND NUTMEG

ONE QUARTER CUP PINE NUTS ROASTED

EXTRA VIRGIN OLIVE OIL

SALT AND PEPPER TO TASTE

3 TABLESPOONS BUTTER

1.       RINSE SPINACH AND PAT DRY.  PUT A COUPLE OF GOOD SPLASHES OF OLIVE OIL IN A LARGE POT OVER MEDIUM HEAT. PUT AS MUCH OF THE SPINACH AS YOU CAN IN THE POT, DON’T WORRY IF IT LOOKS AS IF IT WILL SPILL OUT, THE SPINACH WILL COOK DOWN QUICKLY.

2.       SAUTEE THE GARLIC IN A SMALL SKILLET OVER MEDIUM HEAT, DO NOT LET IT BROWN AND GET BITTER. ROAST SOME PINE NUTS IN A 375 DEGREES ON A PIECE OF ALUMINUM FOIL FOR ABOUT 10 MINUTES.

3.       MIX THE GARLIC AND PINE NUTS INTO THE SPINACH. SEASON WITH SALT AND PEPPER AND ADD THE BUTTER. GRATE A PIECE OF NUTMEG OVER THE SPINACH FOR ABOUT 10 SECONDS AND MIX WELL.  NOT TOO MUCH NUTMEG, BUT A SMALL AMOUNT WILL GIVE THE SPINACH A WONDERFUL TASTE.

4.       SOME PEOPLE LIKE IT A LITTLE SPICY, SO WHY NOT ADD SOME CRUSHED RED PEPPER FLAKE.

5.       SERVE AS A SIDE DISH WITH STEAK, CHICKEN OR SEAFOOD.

6.       SERVES 4