Wilted spinach with nutmeg butter
Wilted spinach with nutmeg butter combines earthy spinach with warm nutmeg in a buttery sauce. This quick side dish enhances the natural flavours of the spinach, making it a delicious accompaniment.
Cook time 35 min
Prep time 35 min
Ingredients:
1.50 tsp ground nutmeg5 tbsp butter
2 lb spinach
Wilted spinach with nutmeg butter is a simple yet flavorful side dish that combines the earthy taste of spinach with the warm, aromatic notes of nutmeg. This recipe is quick to prepare and enhances the natural flavors of the spinach with a rich, buttery finish.
Instructions:
- Wash the spinach thoroughly under cold running water to remove any dirt or grit.
- Drain the spinach well. You can use a salad spinner or pat dry with paper towels.
- In a large skillet or saucepan, melt the 5 tablespoons of butter over medium heat. Be sure to watch it closely so it doesn’t burn.
- Once the butter is melted, stir in the 1.5 teaspoons of ground nutmeg. Cook for about 30 seconds, stirring constantly to fully incorporate the nutmeg into the butter and to release its fragrance.
- Add the spinach to the skillet. You may need to do this in batches if your skillet is not large enough to hold all the spinach at once. Spinach wilts down significantly, so don't worry if it looks like a lot at first.
- Use a pair of tongs or a wooden spoon to gently toss the spinach in the nutmeg butter, ensuring that all the leaves are coated. Continue to cook, stirring occasionally, until the spinach is wilted and just tender, about 3-5 minutes.
- Taste and adjust the seasoning if necessary, though the nutmeg butter should impart a rich and fragrant flavor to the spinach.
- Serve immediately as a side dish, ensuring that each serving gets a good amount of the delicious nutmeg butter.
This delightful wilted spinach with nutmeg butter dish is perfect as a side for any meal, adding a gourmet touch with minimal effort. The combination of nutmeg and butter enhances the spinach's fresh taste, making it a crowd-pleaser at any table.
Wilted spinach with nutmeg butter FAQ:
Cook the spinach for about 3-5 minutes, stirring occasionally, until it is wilted and just tender.
Yes, you can use freshly grated nutmeg instead of ground nutmeg. Typically, a 1/4 of a nutmeg seed equals about 1/2 teaspoon of ground nutmeg.
A large skillet or saucepan is recommended to accommodate the 2 pounds of spinach. If your pan is smaller, consider wilting the spinach in batches.
Store any leftover wilted spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking.
You can substitute the butter with olive oil or vegan butter for a dairy-free option, though the flavor will be different.
Cooking Tips:
- To ensure the best flavor, use fresh spinach and good quality butter.
- For a slightly different twist, try adding a squeeze of fresh lemon juice right before serving for a bit of acidity and freshness.
- If you prefer a bit of texture, consider sprinkling some toasted nuts like almonds or pine nuts over the top before serving.
- Make sure not to overcook the spinach; it should be wilted but still vibrant green to retain its nutrients and flavor.
- You can add a pinch of salt and pepper to taste, though be mindful of the salt content if your butter is salted.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 7g
Carbohydrates 6g
Fiber 3.80g
Sugar 1.08g
Fat 16g
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