Crispy Creamy Spinach

From Nelson’s Kitchen

  1. Make the bread crumbs
    • Put the fresh bread in a food processor e process until you obtain the bread crumbs
  2. Blanch the Spinach
    • Boil a large pot of water.
    • Remove bigger stems from the spinach leaves and wash it throughly
    • Dump the clean spinach in the boiling water.
    • After 2 minutes, remove the spinach to a pasta drainer, and let it drain until water stops dripping from it.
  3. Saute the Spinach
    • Melt the butter in a non-sticking frying pan.
    • Add the finely diced shallots and cook until softened (2-3 minutes).
    • Add the spinach and saute for several minutes stirring with a wooden spoon.
    • When most of the residual water in the spinach has evaporated, add the cream.
    • Add several grindings of nutmeg, and a pinch of white pepper.
    • Simmer for a few minutes until the cream start to thicken.
    • Turn off the heat.
    • Add 1/2 a cup of fresh bread crumbs and stir.
    • Add the grated melting cheese
  4. Prepare the Bread Topping
    • Season the remainder fresh bread crumbs with salt, black pepper and dried thyme, and the olive oil.
  5. Bake the Spinach
    • Oil or butter individual dishes (or a large casserole)
    • Distribute the spinach into the plates
    • Top with the seasoned bread crumbs
    • Bake for about 12-15 minutes at 400 degrees
    • Let it cool for 5 minutes before serving