Rachael Ray’s Spinach with Nutmeg and Garlic

Kale with Nutmeg & Garlic

  • 2 cloves garlic minced
  • 1 Tbsp extra virgin olive oil
  • 1 bag triple-washed spinach (10 to 12-ounces), stems trimmed
  • coarse salt and black pepper, to taste
  • 2 pinches ground nutmeg

Heat garlic in oil over medium heat.  Add spinach and turn in pan till leaves wilt. Sprinkle with salt, pepper and a couple of pinches of nutmeg.  It is delicious with any dark green.  Remove from heat and serve warm.

Rachael Ray, 30-Minute MealsYield: 4 side servings

From 30-minute meals

Gray:  Katie prepared this dish for my birthday.  We used kale instead of spinach since I had been growing some this winter.  It was delicious.  This is a super-simple recipe that only takes a few minutes to prepare.  We had to wash the kale which makes it take a few minutes longer, but even then it is super fast to fix.  We will definitely be trying this again with other greens as well.

Katie: This recipe resulted in delicious kale! There was a bit of that bitterness characteristic to kale, but I think the nutmeg and garlic helped balance it out. The sauteed kale completed our dinner of steak, baked sweet potato, and bread. I think Gray had a good birthday dinner and we will be making this recipe again!

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