Spinach and Watercress in Cream

Ingredients

• 1 pound spinach in bulk or 1 10-ounce cellophane bag
• 1 bunch watercress
• ⅓ cup heavy cream
• 2 tablespoons butter
• Salt and freshly ground pepper to taste
• ⅛ teaspoon freshly grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    148 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 42 milligrams cholesterol; 108 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
2. Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3 1/2 cups, loosely packed.
3. Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
4. Cook, turning the greens in the sauce, about 5 minutes. Serve hot.

10 minutes