Baked Spinach
Description
Tips: Frozen leaf spinach may be substituted for the fresh, but the flavor will not be as good. Cook according to directions on package, then chop and drain. Proceed with recipe directions.
Good served with Steamed chicken, carrots, Bibb lettuce salad.
Ingredients
1 lb. fresh leaf spinach or Swiss chard
1/2 tsp. salt
1 lb. mushrooms, quartered
4 medium tomatoes, peeled, seeded and diced
2 cloves garlic, minced
2 green onions, minced
1/2 cup chopped fresh parsley
1 tsp. dried thyme leaves
2 Tbs. butter or margarine
1/2 tsp. salt
1 lb. mushrooms, quartered
4 medium tomatoes, peeled, seeded and diced
2 cloves garlic, minced
2 green onions, minced
1/2 cup chopped fresh parsley
1 tsp. dried thyme leaves
2 Tbs. butter or margarine
Methods/steps
Wash spinach and remove stems
Put into large saucepan with a cover
Steam over high heat for 2 to 3 minutes
Sprinkle with salt
Squeeze out as much water as possible
Chop coarsely
Put mushrooms into skillelt and heat slowly until they begin to ooze juices
Add tomatoes, garlic, onions, parsley and thyme
Simmer over high heat for 5 min
or until juices have thickened
Spread spinachh over bottom of lightly buttered, shallow 8- or 9-inch tart pan or square oven-to-table pan
Spread tomato mixture over center, allowing some of the green to show around edges
Dot with butter
(This much can be done ahead, covered and refrigerated for later heating and serving
)
Bake at 400 degrees for 15 to 20 minutes or until hot and bubbly
Serve hot
Put into large saucepan with a cover
Steam over high heat for 2 to 3 minutes
Sprinkle with salt
Squeeze out as much water as possible
Chop coarsely
Put mushrooms into skillelt and heat slowly until they begin to ooze juices
Add tomatoes, garlic, onions, parsley and thyme
Simmer over high heat for 5 min
or until juices have thickened
Spread spinachh over bottom of lightly buttered, shallow 8- or 9-inch tart pan or square oven-to-table pan
Spread tomato mixture over center, allowing some of the green to show around edges
Dot with butter
(This much can be done ahead, covered and refrigerated for later heating and serving
)
Bake at 400 degrees for 15 to 20 minutes or until hot and bubbly
Serve hot
Additional Tips
Tips: Frozen leaf spinach may be substituted for the fresh, but the flavor will not be as good. Cook according to directions on package, then chop and drain. Proceed with recipe directions.
Good served with Steamed chicken, carrots, Bibb lettuce salad.
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