1	Tbsp.	Butter or Olive oil
1/4	Cup	Dried currants
1/4	Cup	Minced lemon, including peel
1	Tsp.	Sugar
1	Lb.	Spinach leaves, rinsed and drained
1/2	Tsp.	Nutmeg, fresh grated or ground
		Salt to taste

In a 14" to 15" wok or a 6 to 8 quart pan over high heat, stir butter, currants, lemon and sugar until lemon is tinged with brown, about 3 minutes. Scrape into a bowl.

Add spinach leaves and nutmeg to wok. Stir often over high heat until spinach is wilted and browned bits in pan are released, 2 to 3 minutes. Stir in currant mixture and salt to taste. Pour into a bowl and serve.