Sautéed Spinach with Garlic and Olive Oil

3 tablespoons olive oil
4 large cloves garlic, sliced
1 bunch fresh spinach
1/2 cube chicken bouillon, dissolved in 1 teaspoon hot water
1/4 teaspoon freshly grated or ground nutmeg
Salt and pepper, to taste

Heat the olive oil in a saucepan over moderate heat until hot but not smoking. Add the garlic and cook about 1 minute, until it begins to turn golden. Add the spinach and chicken bouillon. Place a lid on the saucepan, leaving it slightly ajar. Cook the spinach, stirring from time to time, until the moisture has evaporated, about 2 to 3 minutes. Turn off the heat and mix in the nutmeg, salt and pepper. Serve immediately.

Makes 2 servings.