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Secret Nutmeg Spinach


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  • 2 Tbsp butter
  • 1 onion, chopped
  • 1 whole nutmeg, grated (about 2 tsp)
  • 1/4 tsp salt
  • freshly ground pepper
  • 16 oz fresh baby spinach



Step 1

Melt the butter in a large saucepan over medium heat. If you like, continue cooking the butter until it is brown and smells nutty. Either way, add the onion and sprinkle in the nutmeg, salt and lots of pepper. Cook until the onion is light golden brown and softened, just a few minutes.

Pile the spinach and gently stir the works together, evenly distributing all the flavours. Keep an eye on things. The dish is done and at its best as soon as the spinach heat through, wilts down a bit, brightens and lightens, just a few minutes more. If you cook it too long it will darken, release all its moisture and get soupy-dreary, so serve and share now!

Twist: There are many ways to stir your twists into your cooking. A favourite is browning butter.

Simply melt the butter and keep on cooking. Swirl gently and eventually the moisture in the butter will heat, steam, foam and evaporate away. Once moisture is gone, the butter fat left behind can then rise in temperature - past the boiling point of water - into the browning, flavouring zone. Take it as far as you dare - the deeper the colour, the deeper the flavour. Just be ready. Turning off the heat doesn't stop the cooking and browning. The line between brown and burned black is quickly crossed, so you'll need to add something to the butter to cool it down - in this case, onions.

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