Tuesday, November 6, 2007

Sauteed Spinach

Clean and stem the spinach.

In a very large sauté pan, actually I use a wok, add a little chicken stock and heat. Add the spinach and stir. A tongs will work nicely. The spinach will reduce in volume tremendously. Add a little grated nutmeg (a little goes a long way) at the end.

Add salt and pepper to taste.
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