Spinach with Shallots, Garlic and Croûtons

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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.


  • 450 g (1 lb) fresh spinach, stalks removed
  • 2 slices crusty bread


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 5 mm1