The warm weather has ushered in some wonderful examples of local produce. I just bought my first batch of fresh local spinach and wanted to share one of my favorite ways to cook it. It cooks quickly and is simple to prepare. Washing the spinach takes the longest!
This is recipe is an adaptation of the Spinach with Nutmeg recipe in the cookbook, Pierre Franey Cooks With His Friends. Some of my best go-to recipes are in this book.
- 1 pound of spinach leaves or a 10 oz. package of fresh spinach
- 2 tablespoons of unsalted butter
- Salt and freshly ground pepper to taste
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon lemon juice
Wash the spinach carefully. Be sure to get all grit and sand off the leaves. Cut away and discard any tough spinach stems and blemished leaves.
Heat the butter in a large skillet over a medium-high heat and add the spinach - in batches, if necessary - nutmeg, lemon juice plus salt and pepper. Stir as the spinach wilts. Cook until the spinach is totally wilted. About 3-4 minutes. Remove from the heat and serve. Yield - 4 servings.
All images © 2011Blue Zephyr Studios, LLC