Sautéed Spinach


  • 1 Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 6 tablespoons butter
  • 2 tablespoons olive oil
  • 3 pounds spinach, cooked and drained
  • 6 tablespoons double cream
  • 4 tablespoons dry breadcrumbs
  • 4 tablespoons freshly-grated parmesan
  • salt and freshly-ground black pepper
  • grated nutmeg
  • 2 slices white bread


Sauté finely-chopped onions and garlic until transparent in 2 tablespoons each of butter and oil. Drain cooked spinach; chop finely and add to vegetable mixture. Cook over low heat, stirring constantly, until fats are absorbed.

Stir in cream, breadcrumbs and cheese; season to taste with salt, freshly-ground black pepper and grated nutmeg. Heat thoroughly, but do not allow to boil.

Trim crusts from bread; cut into cubes and sauté in remaining butter until golden. Just before serving, stir into spinach.