Preparation

• In a 12-inch skillet, cook the butter and nutmeg over medium heat until the butter is browned, about 2 minutes. Whisk in the lemon juice, transfer to a small bowl, and set aside. Wipe out the skillet.
• Heat the oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown in spots, about 5 minutes. Add the garlic, ginger, and a pinch of salt, and cook until fragrant, about 10 seconds. Add the spinach by the handful and cook, stirring often, until wilted. Toss with the brown-butter mixture, season to taste with salt, and serve.