1 and 1/2 pounds fresh spinach, coarsely chopped.
1/3 cup sour cream
1/4 teaspoon salt
1/8 teaspoon nutmeg
Cover and cook spinage in a saucepan over medium heat with just the water that clings to the leaves for 5 to 8 minutes, or until spinach is tender.
Drain thoroughly and stir in the remaining ingredients.
Makes 4 servings.
If you don't have fresh spinach, you can substitute 20 ounces of frozen spinach.
Submitted By: KP from WA on 1999-12-21