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Lemony Spinach with Garlic and Hot Pepper Flakes

Simply prepared spinach recipe.  This also works well with Swiss chard and kale. The natural moisture of the leaves and the water from washing will help steam the greens

Lemony Spinach with Garlic and Hot Pepper Flakes 
Serves 4
4 tablespoons olive oil
3 garlic cloves, finely minced
Pinch of nutmeg
1/4 teaspoon red pepper flakes, or to taste
1 pound spinach, whole leaf or 2 10-ounce packages.  Remove any tough stems, wash and drain well. Coarsely chop
1-1 1/2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste

Heat 3 tablespoons of the oil in a large sauté pan over medium-high heat. Add the garlic, red pepper flakes and the nutmeg. Stir and cook the garlic mixture about 30 seconds. Add the spinach and cook, stirring and tossing until the leaves begin to wilt and all of the water has evaporated, about 5 minutes.  Add the remaining olive oil and some of the lemon juice.  Stir and cook for 2 minutes more. Season with salt and pepper and more lemon juice, to taste. Cover to keep warm.