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Wilted Spinach

Serves 4

Enjoy the taste of fresh spinach – lemon juice and nutmeg balance the spinach. Try serving with Rachael’s Fish Bake and Tomato and Onion Salad.


  • 1 pound farm spinach, washed and dried
  • Exta virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • Juice of 1/2 lemon


  1. Heat a drizzle of EVOO over medium heat in a large sauté pan. Wilt in the spinach in large handfuls; season with salt, pepper and nutmeg, to taste, and douse with lemon juice.