Épinards En Branche (Sautéed Spinach) - cooking recipe

Ingredients

6 (10 ounce) packages fresh spinach
12 cups water
3/8 teaspoon nutmeg, freshly grated
3 tablespoons butter

Preparation

Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.
Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.
Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
Put the butter in a skillet and, when it starts to brown, add the spinach.
Cook, tossing and stirring, just to heat through.