Sort the spinach leaves well and wash them well in cold water.
In a large pot, bring salted water to a boil, add the spinach and blanch (scald) for about 1 minute.
Drain and immediately rinse in ice water or it will lose its beautiful green color! Remove from ice water and drain well.
Cut the garlic into fine strips and the tomatoes into small cubes.
In a saucepan, lightly brown the butter. Add the tomatoes, garlic and finally the spinach. Stir briefly and deglaze with very little vegetable stock. Season to taste with salt, pepper and grated nutmeg.
Drain briefly in a sieve before serving.
Preparation Tip:
Leaf spinach goes well as a side dish with almost all southern dishes, but especially with fish with greater inherent flavor (sole, turbot, etc.).
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