Spinach with Lemon and Currants
Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Missie Crawford
How to Make It
Step 1
1
In a 14- to 15-inch wok or 6- to 8-quart pan over high heat, stir butter, currants, lemon, and sugar until lemon is tinged with brown, about 3 minutes. Scrape into a bowl.
Step 2
2
Add spinach leaves and nutmeg to wok. Stir often over high heat until spinach is wilted and browned bits in pan are released, 2 to 3 minutes. Stir in currant mixture and salt to taste. Pour into a bowl.
Ingredients
1 tablespoon butter or olive oil
1/4 cup dried currants
1/4 cup minced lemon (including peel)
1 teaspoon sugar
1 pound (about 3 qt.) spinach leaves, rinsed and drained
1/2 teaspoon fresh-grated or ground nutmeg
Salt
Directions
Step 1
1
In a 14- to 15-inch wok or 6- to 8-quart pan over high heat, stir butter, currants, lemon, and sugar until lemon is tinged with brown, about 3 minutes. Scrape into a bowl.
Step 2
2
Add spinach leaves and nutmeg to wok. Stir often over high heat until spinach is wilted and browned bits in pan are released, 2 to 3 minutes. Stir in currant mixture and salt to taste. Pour into a bowl.
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