Wilted spinach with nutmeg & garlic

Test Kitchen tips for making wilted spinach:

• Spinach cooks really quickly, so we recommend adding it to the pan in batches and turning it with tongs as each handful wilts. This makes it much easier to manage a large bag without overcooking the leaves.
• Spinach releases plenty of liquid as it wilts, so it's worth taking the time to drain it well before serving, to stop the final dish becoming watery.
• For a fresher finish, you can add a squeeze of lemon juice just before serving. Chilli flakes or a little grated Parmesan are also good additions which complement the nutmeg.
• We love serving this alongside roast chicken, grilled fish or steak, but it's also useful stirred through pasta, risotto or scrambled eggs. Alternatively, it makes a delicious brunch when piled onto toast and topped with a poached egg.