Best 9 Spinach With Nutmeg And Lemon Recipes

SPINACH WITH NUTMEG AND LEMON

Steps:

• Trim, rinse, and drain spinach. In a large skillet, heat olive oil over medium-high, then add as much spinach as will fit. Season spinach with salt, pepper, and nutmeg. Cook, tossing and adding more spinach as room becomes available, until just wilted, 3 to 5 minutes. Serve with lemon wedges.

BUTTERY LEMON SPINACH

Steps:

• Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

WILTED SPINACH WITH NUTMEG

Steps:

• In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
• Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon.

WILTED SPINACH WITH NUTMEG BUTTER

Steps:

• Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
• Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through.

CREAMED SPINACH WITH NUTMEG AND PARMESAN CRUST

Steps:

• Preheat the oven to 400°F Bring a large pan of water to the boil. Add the spinach and blanch for 1-2 minutes, drain, plunge into cold water and squeeze dry.
• Heat the milk in a saucepan. Meanwhile, melt the butter in a heavy-based saucepan. Mix in the flour and gradually stir in the hot milk, stirring until the mixture thickens into a white sauce.
• Stir in the spinach and season with freshly grated nutmeg, salt and freshly ground pepper, mixing well.
• Place the spinach mixture into a rounded ovenproof dish and top with a layer of stale ciabatta breadcrumbs and then a layer of Parmesan cheese.
• Sprinkle over the lemon zest, then top with the breadcrumbs and Parmesan cheese.
• Bake for 15 minutes and serve warm from the oven.

NANCY'S PASTA W- SHRIMP, SPINACH, NUTMEG (AND MORE)

Steps:

• PASTA AND SPINACH -.
• cook pasta according to package directions, omitting salt and butter.
• Meanwhile, wash spinach and pat excess water.
• When pasta is done, drain the water and immediately return pasta to pan.
• Add spinach leaves and toss until spinach leaves wilt. Add cover to keep warm.
• SHRIMP AND BROTH -.
• Melt 1 tablespoon butter in nonstick sauce pan over medium heat. Add shrimp and garlic and saute until done (about 2-3 minutes).
• Remove shrimp from pan and set aside.
• Melt 1 tablespoon butter in pan and add onions, sauting until slightly opaque and stirring often.
• Add broth, vermouth, and grated lemon rind. Increase heat to medium and cook about 7-8 minutes or until mixture begins to thicken.
• Reduce heat and add cream cheese, stirring until well blended.
• Add salt, nutmeg, and black pepper. Stir together and remove from heat.
• Now add shrimp and onion mixture to the pasta/spinach and toss to mix everything together.

SPINACH WITH GARLIC AND LEMON

Steps:

• Heat 1 teaspoon of oil in a large skillet. Add the garlic and cook, stirring constantly for 20 seconds. Add the spinach by handfuls, tossing it in the skillet, until all of it fits. Cook, stirring, for about 2 minutes. Remove from heat and toss in the remaining oil and lemon juice, and the salt and pepper. Divide among 4 plates and serve.

SPINACH SAUTE

Steps:

• Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.