|Spinach||6 Ounce, with stems|
|Strong chicken stock||8 Cup (128 tbs)|
|Grated nutmeg||To Taste|
|Lemon||1 , thinly sliced|
Remove spinach stems by pulling them back from the leaves.
Wash spinach leaves in warm water to loosen dirt or sand.
Rinse in cold water, and dry well with paper towel or cloth.
Gather spinach together and cut into chiffonade or thin strips, using chef's knife with spinach placed on cutting board (should be 2 cups spinach, well packed, after removing stems).
Heat chicken stock.
When really hot, add spinach.
Cook while stirring 5 minutes.
Grate nutmeg on top and season with salt and pepper.
Float thin lemon slices on each serving.