Sauteed Spinach With Pine Nuts

• 3/4 pound fresh spinach
• 2 tablespoons olive oil
• 1/4 teaspoon freshly grated nutmeg
• 4 tablespoons pine nuts
• Salt and freshly ground pepper to taste

1. Pick over the spinach leaves and remove the large stems.
2. Wash and drain well.
3. Remove all the moisture by placing between paper towels and patting dry.
4. In a large skillet over high heat, heat 1 tablespoon of the olive oil and half the spinach, half the nutmeg and half the pine nuts.
5. Add salt and pepper to taste.
6. Cook and toss very quickly until the spinach is just wilted.
7. Drain.
8. Repeat the procedure with the remaining ingredients and serve hot.

fresh spinach, olive oil, freshly grated nutmeg, pine nuts, salt

Taken from cooking.nytimes.com/recipes/10065 (may not work)