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.
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.
Cook the spinach for about 3-5 minutes, stirring occasionally, until it is wilted and just tender.
Yes, you can use freshly grated nutmeg instead of ground nutmeg. Typically, a 1/4 of a nutmeg seed equals about 1/2 teaspoon of ground nutmeg.
A large skillet or saucepan is recommended to accommodate the 2 pounds of spinach. If your pan is smaller, consider wilting the spinach in batches.
Store any leftover wilted spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking.
You can substitute the butter with olive oil or vegan butter for a dairy-free option, though the flavor will be different.
- 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.
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