Épinards En Branche (Sautéed Spinach)

Ingredients:

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

Steps:

1. Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
2. 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.
3. 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.
4. Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
5. Put the butter in a skillet and, when it starts to brown, add the spinach.
6. Cook, tossing and stirring, just to heat through.