Wilted Spinach with Nutmeg Butter |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Creamed spinach often gets a dash of nutmeg. With the rest of this meal, you'll be happy to have a lighter (meaning creamless), more basic sautéed spinach, but the nutmeg remains, for a sense of something special. Ingredients:
4 pounds flat-leaf spinach (about 8 bunches), coarse stems discarded |
5 tablespoons unsalted butter |
1 1/2 teaspoons grated nutmeg |
Directions:
1. Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
2. Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through.
3. Cooks' note: Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.
4. Per serving: 116 calories, 8 g fat (5 g saturated), 19 mg cholesterol, 323 mg sodium, 8 g carbohydrates, 5 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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