Spinach and Watercress in Cream

1. 1

   Pick over the spinach and discard tough stems and blemished leaves.

2. 2

   Rinse and drain well.

3. 3

   There should be about 8 cups, loosely packed.

4. 4

   Cut off the tough ends of the watercress.

5. 5

   Rinse and drain well.

6. 6

   There should be about 3 1/2 cups, loosely packed.

7. 7

   Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan.

8. 8

   Sprinkle with nutmeg.

9. 9

   Cook, turning the greens in the sauce, about 5 minutes.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.