Preparation:
Wash spinach several times in warm water and discard roots and tough stems.
Place in saucepan with only the water that clings to the leaves. Cover and
cook over moderately low heat (about 225 F) until spinach is wilted. Add
nutmeg, salt, and pepper; cook 5 to 10 minutes, stirring occasionally.
Drain
and chop. If desired, stir in butter. |
