Again, you can use any greens here–the cooking time will most likely be longer is all.
2 T butter
4 large cloves garlic, thinly sliced (or 4 garlic scapes, thinly sliced)
1/2 – 3/4 c water (or stock)
salt and pepper
1 large bunch spinach, trimmed, washed and dried
1-1/2 T butter
generous pinch (fresh grated) nutmeg, or to taste
1. In a large saute pan, combine 2 T butter, garlic (or garlic scapes), 1/2 c water or stock and a generous sprinkling of salt and pepper. Cook over medium heat until water is evaporated. Crush garlic with the back of a spatula as it cooks.
2, Drop in spinach and saute over medium to medium high heat, stirring, until wilted. If needed, add the remaining 1/4 c water (if the spinach still had water clinging to its leaves, there might be enough liquid) and continue cooking until most liquid has cooked away and spinach is tender.
3. Remove pan from heat, swirl in the 1-1/2 T butter (what the heck, go for 2 T!) and nutmeg to taste. Serve hot or warm.