Spinach with Lemon and Currants

Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Missie Crawford

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

Step 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

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

Amount Per Serving
Calories 84Calories from Fat 37

% Daily Value *
Total Fat 3.4g6%

Saturated Fat 1.9g10%
Cholesterol 7.8mg3%
Sodium 120mg5%
Total Carbohydrate 13g5%

Dietary Fiber 3.4g14%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spinach with Lemon and Currants