Wilted Spinach with Nutmeg

By AllisonClayman

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.

Ingredients

• 2 tablespoons butter
• 2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded
• 1 pinch of ground nutmeg
• Coarse salt and freshly ground pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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. Use slotted spoon to serve.