Épinards En Branche (Sautéed Spinach)

1. 1

   Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.

2. 2

   Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.

3. 3

   Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.

4. 4

   Put the spinach on a flat surface and chop it coarsely. Add nutmeg.

5. 5

   Put the butter in a skillet and, when it starts to brown, add the spinach.

6. 6

   Cook, tossing and stirring, just to heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.