From Fine Cooking

2 lb. spinach, cleaned and chopped                   2 ½ TBSP olive oil

4 scallions, sliced, white and green                    salt and fresh ground black pepper

   parts separated                                              1 TBSP lightly packed lemon zest

½ tsp fresh grated nutmeg

Heat the oil in a large Dutch oven or wok over medium heat.  Add the scallion whites and cook, stirring, until they start to soften, about 1 minute.  Add the spinach, about 1/3 at a time, as it wilts add the next 1/3 etc.  Turn the spinach with tongs as it wilts so it heats evenly.  Once all the spinach is in the pan, cover and cook stirring occasionally until all the leaves are wilted.  Remove from the heat and season with salt and pepper to taste.   Just before serving add the scallion greens, 2 tsp. of the lemon zest, and nutmeg.  Allow to drain briefly, sprinkle the remaining lemon zest on top and serve.