Wilted Spinach with Nutmeg Butter

Ingredients for Wilted Spinach with Nutmeg Butter

• 1.8kg flat-leaf spinach (about 8 bunches), coarse stems discarded

• 5 tablespoons unsalted butter

• 1 1/2 teaspoons grated nutmeg

How to make Wilted Spinach with Nutmeg Butter

Bring 240ml water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.

Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoons salt, 1/4 teaspoons pepper, and spinach. Cook, tossing with tongs, until just heated through.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.