The spice mix for this dish is based on the classic French spice combination, quatre épices. If you have some handy, substitute 1/2 teaspoon quatre épices for the white pepper, cinnamon, nutmeg, and cloves in this recipe.
![[Credit: iStockphoto.com/TAGSTOCK1]](https://www.dummies.com/wp-content/uploads/441216.image0.jpg)
Yield: 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 5 to 10 minutes
Spice meter: Mildly spiced
1-1/4 to 1-1/2 pounds spinach, washed and trimmed
2-1/2 tablespoons butter
3 to 4 plump scallions, minced, white part only, or 1 shallot, minced
1/2 teaspoon finely minced fresh ginger
1/4 teaspoon white pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated or ground nutmeg
Pinch of ground cloves
2 teaspoons lemon juice
Salt to taste, about 1/4 teaspoon
In a large pot of lightly salted boiling water, cook the spinach until just tender and bright green, about 2 minutes. Drain well in a sieve and set aside.
Over medium-low heat, melt the butter in a skillet. Add the scallions and cook until tender, stirring occasionally, about 3 to 4 minutes.
Add the ginger, white pepper, cinnamon, nutmeg, and cloves and cook, stirring for 1 minute. Add the lemon juice and salt.
Add the spinach to the pan and toss with tongs until the spinach is coated with the spiced butter and heated thoroughly.
This recipe can also be made with Swiss chard. Use 2 pounds Swiss chard, well-washed and trimmed of its tough stem. Boil until just tender, about 5 minutes. Do not add the salt at the end of the recipe because Swiss chard is high in sodium.
Per serving: Calories 62 (From Fat 41); Fat 5g (Saturated 3g); Cholesterol 13mg; Sodium 149mg; Carbohydrate 3g (Dietary Fiber 2g); Protein 2g.