Spinach with Lemon and Currants
Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Missie Crawford

How to Make It

Step 1
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.

Step 2
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.

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

Directions

Step 1
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.

Step 2
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.

Spinach with Lemon and Currants