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Heat a medium skillet with olive oil over medium
heat, add onions and garlic, season with salt and
pepper and saute until translucent, 6 to 7
minutes. Drain the spinach by wringing dry in a
clean kitchen towel. Separate the spinach with
your hands and add to onions and garlic. Season
spinach with nutmeg then stir in reduced cream.
Adjust flavor with salt and pepper.
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