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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach. | 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. 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. Put the spinach on a flat surface and chop it coarsely. Add nutmeg. | 5. Put the butter in a skillet and, when it starts to brown, add the spinach. | 6. Cook, tossing and stirring, just to heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	6	packages		-	-	-	-
water	12	cups		0.0	0.0	0.0	0.0
nutmeg	3/8	teaspoon	grated	4.3313	0.4066	0.0482	0.2996
butter	3	tablespoons		256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.