Heat Olive Oyl, garlic, crushed red pepper and nutmeg (optional) in a large sauté pan over medium heat.

Add the spinach to the pan, allow to steam/cook one minute and gently toss (bringing the spinach on the bottom up and allowing the spinach on top to reach the heat).

Continue to toss for another minute or two until it has wilted down consistently.

Sprinkle with salt and remove from heat.

Transfer the spinach to a cutting board and spread it out to cool. Once it is cool enough to handle, run a knife the leaves a few times to make small pieces.  

When completely cool, place in an airtight container and refrigerate.  If you aren't going to use it over the next couple days, place it in a ziploc bag, seal tightly and freeze for another time.