All of this cookie baking is influencing my cooking. Last night, to go with some rigatoni with creamy tomato and prosciutto sauce, I tossed baby spinach with butter, sauteed onion, and a little bit of nutmeg, which transformed and entirely elevated the dish. Here is the recipe:
Wilted Spinach with Nutmeg
Serves 4
Two 5-ounce boxes baby spinach
2 tablespoons water
2 tablespoons unsalted butter
1 small onion, finely chopped
Salt
Ground black pepper
1/8 teaspoon ground nutmeg.
1. Place the spinach in a large microwafe-safe bowl and cover with a microwave-safe plate. Microwave on high, stirring once, until spinach is just beginning to wilt,1 1/2 to 2 minutes total. Transfer spinach to a colander and let stand, stirring once or twice, to let excess water drain away, about 10 minutes.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, 3 to 5 minutes. Stir in the spinach, sprinkle with 1/2 teaspon salt, pepper to taste, an nutmeg, and cook, stirring until the spinach is just wilted and heated through, about 2 minutes. Adjust seasonings and serve immediately.
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