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Wilted Spinach with Nutmeg Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic wilted spinach with nutmeg butter is a sophisticated yet simple vegetarian side dish that elevates leafy greens into something truly special. By briefly wilting the spinach and then tossing it in a rich, spiced butter, you preserve the vibrant colour of the leaves while adding a deep, earthy warmth. It is an elegant accompaniment to a Sunday roast, grilled fish, or even a simple midweek pasta.

Packed with nutrients and naturally gluten-free, this dish relies on the classic pairing of spinach and nutmeg to create a savoury flavour profile that feels remarkably indulgent. Using a large pan allows the spinach to cook evenly and quickly, ensuring the texture remains silky rather than mushy. It is a fantastic way to serve a generous portion of greens that the whole family will enjoy.

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Ingredients for Wilted Spinach with Nutmeg Butter

  • 1.8kg flat-leaf spinach (about 8 bunches), coarse stems discarded

  • 5 tablespoons unsalted butter

  • 1 1/2 teaspoons grated nutmeg

How to make Wilted Spinach with Nutmeg Butter

Bring 240ml 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 teaspoons salt, 1/4 teaspoons pepper, and spinach. Cook, tossing with tongs, until just heated through.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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