Wilted Spinach with Nutmeg
After rinsing the spinach, leave some water clinging to the leaves. This will help the spinach wilt evenly in the pan, without becoming too soft.
- Total Time:
- Servings: 4
- 2 tablespoons butter
- 2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded
- 1 pinch ground nutmeg
- Coarse salt and ground pepper
In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon.