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Spinach with Nutmeg and Lemon

This side dish goes well with roasted chicken or fish.

  • Servings: 4
Spinach with Nutmeg and Lemon

Source: Everyday Food, October 2009


  • 20 ounces fresh spinach
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/8 teaspoon ground or freshly grated nutmeg
  • Lemon wedges, for serving


  1. Trim, rinse, and drain spinach. In a large skillet, heat olive oil over medium-high, then add as much spinach as will fit. Season spinach with salt, pepper, and nutmeg. Cook, tossing and adding more spinach as room becomes available, until just wilted, 3 to 5 minutes. Serve with lemon wedges.

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