Spinach and Watercress in Cream

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

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

watercress, heavy cream, butter, salt, nutmeg

Taken from cooking.nytimes.com/recipes/4332 (may not work)