SPINACH AND WATERCRESS IN CREAM

Spinach and Watercress in Cream image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 6

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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

Steps:

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

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams