Chef Laurent Tourondel serves this simple side dish with black cod, but it would be fantastic with any kind of fish or meat.
- 12-15 baby spinach leaves, stems removed (or pea leaves, if available)
- 3 tablespoons unsalted butter
- 3 cloves garlic, peeled and chopped
- 1 pinch ground nutmeg
- Fine sea salt and freshly ground black pepper, to taste
In a pan, melt the butter with the garlic until the butter turns golden brown. Add the spinach, season with nutmeg, salt, and pepper, and cook just until wilted.