Spinach and Watercress in Cream

Name: Spinach and Watercress in Cream
Total time: 10 min
Yield: 4 servings
Ingredients: 1 pound spinach in bulk or 1 10-ounce cellophane bag; 1 bunch watercress; 1/3 cup heavy cream; 2 tablespoons butter; Salt and freshly ground pepper to taste; 1/8 teaspoon freshly grated nutmeg

By Pierre Franey

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
Step 2
Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3½ cups, loosely packed.
Step 3
Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
Step 4
Cook, turning the greens in the sauce, about 5 minutes. Serve hot.

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Comments

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Kirsten2 years ago

The sauce surprised me--a pale green, watery cream. But it was lovely and elegant, and unusual. The watercress and spinach together are a nice change from sautéed spinach. The pepperiness of watercress is much subdued by cooking.

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