Ingredients for 4 servings:
1. 2 lbs fresh spinach, washed well to remove sand,drained,stemmed,and very coarsely chopped
2. 1 sweet onion, chopped (Texas-1015, Vidalia, Maui, or Walla Walla)
3. 2 tablespoons minced garlic
4. extra virgin olive oil
5. 1/4 teaspoon freshly grated nutmeg
6. 1 lemon, juice and zest of, grated,to taste
7. kosher salt
8. fresh ground black pepper
9. 1/4 cup toasted pine nuts, to taste

Directions:
1. Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
2. Heat 1-2 Tbsp olive oil, and saute onion until translucent.
3. Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
4. Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
5. If desired, drain the rendered juices from the pan before continuing.
6. Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
7. Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.