Originally aired April 6, 2012
- 1 pound fresh spinach, washed and dried
- EVOO Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- Freshly grated nutmeg, to taste
- Juice of 1/2 lemon
Heat a drizzle of oil over medium heat in a large saut pan. Wilt in spinach in large handfuls, season with salt, pepper, nutmeg to taste and douse with lemon juice.