- 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
- 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.