Prep 15 mins
Cook 5 mins
A comfort food for those who already like spinach, and a great way to start loving this vegetable. If desired, substitute Swiss chard (silverbeet) for the spinach. If fresh spinach is unavailable, please feel free to sub frozen (thawed and drained). From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 1⁄2 lbs spinach, thoroughly washed
- 2 tablespoons butter or 2 tablespoons other fat
- 1 onion, peeled and sliced
- 1⁄4 teaspoon minced garlic
- 2 tablespoons breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 dash of grated nutmeg
- 1 cup stock or 1 cup milk
- Cook washed spinach without any additional water until tender, about 10 minutes.
- Drain and chop fine.
- Melt butter; add onion and garlic and brown.
- Add remaining ingredients plus spinach and cook together for five minutes.
This recipe was wonderful. I really love that, "hey, what is that?" flavor of nutmeg in the background. My dinner guests were clambering over this recipe and I intend to make it again and again.