Wilted Spinach with Nutmeg Butter

Preparation Bring 1 cup 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 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through. Cooks' note:Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.Per serving: 116 calories, 8 g fat (5 g saturated), 19 mg cholesterol, 323 mg sodium, 8 g carbohydrates, 5 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Bring 1 cup 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 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through. Cooks' note:Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.Per serving: 116 calories, 8 g fat (5 g saturated), 19 mg cholesterol, 323 mg sodium, 8 g carbohydrates, 5 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›