Fresh leaf spinach my way

Ingredients for 4 servings:

• 1 kg spinach, fresh
• 2 tbsp butter
• 1 garlic clove(s), roughly chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish for fish and poultry

Pick the individual spinach leaves, carefully remove the stems, and wash thoroughly, several times depending on how dirty they are. If using winter spinach, bring about 1.5 liters of salted water to a boil. If using summer spinach, you can add it while still wet to a preheated pot without water. In both cases, the spinach will collapse quickly. Drain immediately; this takes less than a minute. Rinse in very cold water and squeeze out the remaining water. Now flavor the butter with the garlic over low heat and remove the garlic before it browns. Add the spinach to the butter, salt the summer spinach, then season both types with pepper and a little freshly grated nutmeg, turning it several times and letting it cook briefly. This will tell if the spinach has been squeezed out properly. There should be no more water running out and the vegetables should have a loose but slightly firm texture; add a little more butter if necessary. Spinach should still have a bite and not be chopped up. A classic side dish for fish dishes, it also makes a wonderful accompaniment to meat. Note: I used fresh spinach for my recipe.