One lg. bu. spinach, cooked until tender2-6 Tbsp. butter, cut into pieces salt & freshly milled pepper grated nutmeg
Remove spinach stems & wash leaves, but don’t dry. Put leaves directly into a lg. skillet with the water still clinging to the leaves. Add a few pinches of salt & cook over high heat, turning occasionally until leaves are wilted & bright green, about 3-5 mins. Once the spinach is wilted, add the butter & begin picking up the spinach with tongs until the butter melts & coats the leaves. Season with salt, pepper & a small grating of nutmeg.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison