Add a depth of flavor to spinach with rich cream and spicy nutmeg in this substantial side dish that pairs well with roasted meats. Leftovers are wonderful topped with grated cheese and broiled.
3 tbsp unsalted butter, divided
2 pounds fresh spinach, rinsed
1 tbsp all-purpose flour
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1/2 cup cream
Melt 1 tablespoon of butter over high heat in a sauté pan, and add the spinach a handful at a time. Sauté for a few minutes to wilt. Stir in the flour and a pinch each of salt, pepper, nutmeg and sugar. Sauté for 2 to 3 more minutes, and stir in the cream. Bring the mixture to a boil, stirring constantly. Reduce heat to low and simmer for 30 minutes. Just before serving, stir in the remaining butter. Serves 4 to 6.
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Photo by Tim Nauman Photography