Active Time

　　35 min

　　Total Time

　　35 min

　　Creamed spinach often gets a dash of nutmeg. With the rest of this meal, you'll be happy to have a lighter (meaning creamless), more basic sautéed spinach, but the nutmeg remains, for a sense of something special.

　　

Ingredients

Makes 8 servings

　　4 pounds flat-leaf spinach (about 8 bunches), coarse stems discarded

　　5 tablespoons unsalted butter

　　1 1/2 teaspoons grated nutmeg

　　

Step 1

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.

　　

Step 2

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.

　　

Nutrition Per Serving

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](http://www.nutritiondata.com/facts/recipe/700272/2?mbid=HDEPI) ›

　　Cooks' note:

　　Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.