Spinach, cheese, and bread for the inside, or the top, or just the side
2014-05-26 15:55:38
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.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 leek, white part only, thinly sliced
- 2 cloves plump garlic, minced
- 5 ounces baby spinach leaves, torn
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 1/2 cups itty-cubed dense, seedy bread
- 4 ounces Gruyère or mozzarella cheese , grated
Instructions
- Film a large skillet with the olive oil and heat on medium-high.
- Add the leek slices and stir until soft.
- Add the garlic, salt, and pepper and continue to cook for another minute.
- Add the spinach and stir until wilted. Remove to a bowl.
- Melt the butter in the same skillet and add the bread.
- Stir constantly to coat and toast a bit. Remove to the bowl of veg.
- Add the cheese and toss to melt.
- Use as a topping for a veggie casserole, a stuffing for poultry, or as a simple side.
Stonebridge Farm CSA https://stonebridgefarmcsa.com/