Spinach with Lemon and Currants

Spinach with Lemon and CurrantsRecipe
Photo: James Carrier
Makes About 1 1/2 cups; 4 servings


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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


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.

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.

Created date

December 2004

Nutritional Information

Calories 84
Caloriesfromfat 37 %
Protein 3.8 g
Fat 3.4 g
Satfat 1.9 g
Carbohydrate 13 g
Fiber 3.4 g
Sodium 120 mg
Cholesterol 7.8 mg