Instructions: Cover and cook with just the water that clings to leaves until tender, 3 to 10 minutes.

Heat oil in a Dutch oven over medium heat. Cook onion, bacon, and garlic in oil, stirring occasionally, until bacon is crisp; reduce heat to low.

Stir in salt, pepper, and nutmeg. Gradually add spinach. Toss just until spinach is wilted. Drizzle with lime juice.

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