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This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

84 calories; calories from fat 37%; protein 3.8g; fat 3.4g; saturated fat 1.9g; carbohydrates 13g; fiber 3.4g; sodium 120mg; cholesterol 7.8mg.
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