Heat the oil in a large skillet over low heat. Add the garlic and crushed red pepper and cook for 5 minutes, being careful not to burn the garlic. Increase the heat to medium and add spinach, salt, black pepper and nutmeg. Make sure to break up the spinach after wringing dry. Cook for 5 minutes, stirring constantly to prevent burning. Add the chicken stock and continue cooking for 5 minutes, stirring frequently.
Yield: 6-8 servings