1 1/2 lbs fresh spinach, washed, stemmed, and torn into small pieces
2 tbs roasted garlic oil OR olive oil
1/2 cup water
salt and pepper to taste
pinch of grated nutmeg
3 tbs heavy cream (optional)

dunk the spinach in cold water. in a wok or large casserole over medium-high heat, heat the oil and toss the wet spinach into it. stir-fry 3-4 minutes, until the spinach turns a rich green and begins to wilt. add the water, cover, reduce the heat to medium, and braise, stirring often, until the water is gone, about 6 minutes. remove from the stove and allow to finish cooking in its own heat. season with salt and pepper, nutmeg, and the cream, if you wish. serve hot.

serves 4-6