Pick off the individual spinach leaves, carefully remove the stems and wash thoroughly several times, depending on the contamination. Bring about 1.5 liters of salted water to the boil for winter spinach; if there is summer spinach, you can put it wet in a preheated pot without water. The spinach collapses quickly in both cases. Drain immediately, it doesn`t take a minute, rinse very cold and squeeze out the remaining water.
Now flavor the butter with the garlic over low heat and remove it before the garlic turns brown. Put the spinach in the butter, salt the summer spinach, then season both types with pepper and a little freshly grated nutmeg, turning several times and simmering for a moment. Now you can see whether the spinach has been squeezed out well. There should be no more water running out and the vegetables should have a loose, but slightly firm consistency, add a little butter if necessary.
Basically, spinach should still have bite and not be cut into small pieces.
A classic accompaniment to fish dishes, but it also goes well with meat.
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