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Spinach with Lemon and Currants

Photo: James Carrier
Yield Makes About 1 1/2 cups; 4 servings

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

Nutrition 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

How to Make It

  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.