- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2013
- 2 tablespoons olive oil
- 5 cloves garlic finely sliced
- 10 cups packed baby spinach leaves (about 11 oz/312 g)
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- 1/4 cup pomegranate seeds
MethodIn large nonstick skillet, heat olive oil over medium-low heat; cook garlic, finely until golden, 3 to 4 minutes. With slotted spoon, transfer garlic chips to paper towel–lined plate.
Add 10 cups baby spinach leaves to skillet in 3 batches; cook over medium-high heat, stirring, until slightly wilted, about 2 minutes per batch. Return all spinach to skillet.
Stir salt, pepper and nutmeg; cook, stirring, for 1 minute.
Transfer to serving bowl; sprinkle with pomegranate seeds and garlic chips.