Wilted spinach with nutmeg butter is a simple yet flavorful side dish that combines the earthy taste of spinach with the warm, aromatic notes of nutmeg. This recipe is quick to prepare and enhances the natural flavors of the spinach with a rich, buttery finish.
- To ensure the best flavor, use fresh spinach and good quality butter.
- For a slightly different twist, try adding a squeeze of fresh lemon juice right before serving for a bit of acidity and freshness.
- If you prefer a bit of texture, consider sprinkling some toasted nuts like almonds or pine nuts over the top before serving.
- Make sure not to overcook the spinach; it should be wilted but still vibrant green to retain its nutrients and flavor.
- You can add a pinch of salt and pepper to taste, though be mindful of the salt content if your butter is salted.
This delightful wilted spinach with nutmeg butter dish is perfect as a side for any meal, adding a gourmet touch with minimal effort. The combination of nutmeg and butter enhances the spinach's fresh taste, making it a crowd-pleaser at any table.
Nutrition Facts | |
---|---|
Serving Size | 250 grams |
Energy | |
Calories 200kcal | 10% |
Protein | |
Protein 7g | 5% |
Carbohydrates | |
Carbohydrates 6g | 2% |
Fiber 3.80g | 10% |
Sugar 1.08g | 1% |
Fat | |
Fat 16g | 19% |
Saturated 8g | 28% |
Cholesterol 40mg | - |
Vitamins | |
Vitamin A 830ug | 92% |
Choline 45mg | 9% |
Vitamin B1 0.18mg | 15% |
Vitamin B2 0.44mg | 33% |
Vitamin B3 1.17mg | 7% |
Vitamin B6 0.49mg | 29% |
Vitamin B9 260ug | 64% |
Vitamin B12 0.00ug | 0% |
Vitamin C 70mg | 76% |
Vitamin E 4.60mg | 31% |
Vitamin K 1100ug | 913% |
Minerals | |
Calcium, Ca 160mg | 12% |
Copper, Cu 0.19mg | 21% |
Iron, Fe 2.41mg | 22% |
Magnesium, Mg 210mg | 51% |
Phosphorus, P 100mg | 8% |
Potassium, K 1050mg | 31% |
Selenium, Se 0.01ug | 0% |
Sodium, Na 240mg | 16% |
Zinc, Zn 0.98mg | 9% |
Water | |
Water 210g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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