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Spinach with Lemon and Currants

Spinach with Lemon and Currants




Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Missie Crawford
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories84
% Daily Value *
Total Fat 3.4g5%

Saturated Fat 1.9g10%
Cholesterol 7.8mg3%
Sodium 120mg6%
Total Carbohydrate 13g5%

Dietary Fiber 3.4g13%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.