California Central Coast Recipes

Spinach with Nutmeg and Butter

2017 TheRomanticTable.com
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.



www.theromantictable.com 2017, Spinach with Nutmeg and Butter
Preparation time: 10 minutes
Cooking time: 10 minutes
MAKES 2 SERVINGS.
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Ingredients.

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


Preparation Directions.

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.


Wine and Food Pairing and Serving Suggestions.

This delightful simple side dish goes well with most any meat or seafood providing the flavors of the main dish is not overpowering.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max