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Photo: James Carrier Photo by: Photo: James Carrier

Spinach with Lemon and Currants

Sunset FEBRUARY 2000

  • Yield: Makes About 1 1/2 cups; 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 37%
  • Protein: 3.8g
  • Fat: 3.4g
  • Saturated fat: 1.9g
  • Carbohydrate: 13g
  • Fiber: 3.4g
  • Sodium: 120mg
  • Cholesterol: 7.8mg

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Spinach with Lemon and Currants recipe