California Central Coast Recipes
Spinach with Nutmeg and Butter
Spinach with Nutmeg and Butter is a side dish that complements so many dishes!
It's great with poultry, beef and even seafood. And it's so simple to make - a child could do it! But oh! Is it delicious! It mellows spinach and takes this combination of flavors to a higher eating-satisfaction plane like no other.
The only "trick" to this is finding some good quality fresh spinach. (Though in a pinch you can use frozen spinach.) For those of us that like vegetables but are tired of the usual varieties, serve this to your guests as a nice change of pace and favors.
Preparation time: 10 minutesCooking time: 10 minutes
1 pound Fresh Spinach , washed well in cold water and long stems removed
2 to 3 Tablespoons Unsalted butter
1/8 to 1/4 teaspoons ground nutmeg
Salt to personal taste
Freshly cracked Black pepper to personal taste
1 Clean the Spinach leaves in cold water and remove long stems.
2 Shake the excess water off the leaves and put in a stockpot large enough to contain the leaves with clinging water still on leaves.
3 Cover and heat the stockpot over medium heat, until the leaves are wilted.
4 Drain off remaining water in bottom of pot.
5 Add in the pats of butter, allow to melt and stir well to distribute evenly amongst the wilted leaves. Turn down heat to low.
6 Sprinkle in the grated/ground nutmeg. Toss the buttered leaves well to distribute the nutmeg evenly.
7 Add in the salt and pepper. Toss again.
8 Taste and correct seasonings, then dish into a serving bowl or serve on individual dinner plates to accompany meat or seafood.
This delightful simple side dish goes well with most any meat or seafood providing the flavors of the main dish is not overpowering.