SPINACH CASSEROLE
How to Feed a Teenage Boy by Georgia Orcutt
This quick and easy combination makes a tasty side dish for any kind of supper. Blocks of frozen, chopped spinach work very nicely; thaw at room temperature for several hours or in the refrigerator overnight. Turn to this recipe when you have a few slices of bread threatening to get stale; just about any kind complements the spinach flavor. Grind the bread into crumbs in a few seconds in the food processor and store what you don't need in the freezer.
Serves 6 to 8
Ingredients
• 2 (10-ounce) packages chopped frozen spinach, thawed, or 8 cups fresh spinach, chopped
• 5 tablespoons olive oil
• 1 onion
• 3 cloves garlic, minced
• 1 cup whole-wheat bread crumbs, fresh or frozen
• 1/2 cup freshly grated Parmesan or Romano cheese
• Salt and freshly ground black pepper
Directions
Put the thawed spinach, if using, in a colander in the sink and squeeze out the excess water with your hands or by pressing it down with a large kitchen spoon.
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add the onion and garlic and saute for 5 minutes, or until soft but not brown. Add the drained frozen spinach, or fresh spinach if using, turn the heat down to medium-low, cover, and cook for 5 minutes.
Stir in the bread crumbs and cook, covered, for 4 minutes, or until the crumbs have absorbed any juices and are very soft.
Sprinkle in the cheese, drizzle with the remaining 4 tablespoons of oil, and cook, uncovered, for 3 minutes longer.
Season with salt and pepper.
Serve warm. Or, spoon the finished mixture into a covered glass casserole dish and refrigerate; at serving time reheat in the microwave.
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