Any spinach dish should always be cooked just two or three minutes before you are going to eat. This way you get the maximum taste and texture. In this recipe there are one or two things that can be done in advance – the trimming and washing of the spinach, making the croûtons, and the pre-cooking of the shallots and garlic.
Make sure that all the central, tough stalks have been removed from the spinach leaves, and that it has been washed in cold water at least once to remove any grit. Drain well.
Dice the crusty bread into
In a large pan, cook the sliced shallots and garlic in
When ready to cook the spinach, re-heat the shallots and garlic until bubbling. Add the spinach and keep on a high heat, turning the spinach in the pan. The leaves will quickly soften and after 2–3 minutes will be cooked. Season with salt, pepper and nutmeg. The crispy croûtons can now be added or just sprinkled over in the serving dish.
© 1994 Gary Rhodes. All rights reserved.