Saturday, February 7, 2009

Wilted Spinach with Nutmeg Butter

This recipe is GEO triple tested! A great tip for storing spinach or any greens, if you will not be using them right away, is to wash and dry them completely and put them in a container. If you do not have a salad spinner, you can wrap them in a tea towel and include a paper towel to absorb the moisture in the container.

Makes 8 servings
1 Bunch flat-leaf spinach, coarse stems discarded
1 tablespoon unsalted butter
1/2 teaspoon grated nutmeg or 1 tsp dry

Heat butter in a large 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 wilted.

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