Spinach, cheese, and bread stuffing

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Spinach, cheese, and bread for the inside, or the top, or just the side
We have always been quite smug when getting a little jump ahead. We often throw this together as we are washing and processing the pick for use in the next day or two. It likes to be a stuffing for game hens. A topping for roasted veggie casseroles. Or just a friendly side for grilled skewers.
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 leek, white part only, thinly sliced
  3. 2 cloves plump garlic, minced
  4. 5 ounces baby spinach leaves, torn
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 1 tablespoon butter
  8. 1 1/2 cups itty-cubed dense, seedy bread
  9. 4 ounces Gruyère or mozzarella cheese , grated
Instructions
  1. Film a large skillet with the olive oil and heat on medium-high.
  2. Add the leek slices and stir until soft.
  3. Add the garlic, salt, and pepper and continue to cook for another minute.
  4. Add the spinach and stir until wilted. Remove to a bowl.
  5. Melt the butter in the same skillet and add the bread.
  6. Stir constantly to coat and toast a bit. Remove to the bowl of veg.
  7. Add the cheese and toss to melt.
  8. Use as a topping for a veggie casserole, a stuffing for poultry, or as a simple side.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/