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Best Baked Spinach
Page: smittenkitchen.com/2011/03/the-best-baked-spinach/
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Recipe Reviews
Really enjoyed this dish. It is not a light dish but certainly less heavy than many recipes.
kfranzetta from San Francisco, CA
A fantastic green vegetable side dish. This recipe is a nice replacement for the traditional Thanksgiving green bean casserole, but much lighter. I used a combination of gruyere and parmesan cheese and substituted fine chopped walnuts for the bread crumbs. I used the vegetarian Better than Bouillon broth and ended up with a lovely creamy dish. As other reviewers have noted, it did take a bit longer for my spinach to wilt than was indicated in the recipe.
Queezle_Sister from Salt Lake City, UT
Rich and delicious. Even the spinach haters of the family loved this dish! It took me about 30 minutes (or maybe 40) to get it into the oven. I used about 2 lb spinach -- as much as I could force into my biggest soup pot. I did the initial cooking with all the spinach (about 7 minutes) - then into the colander, ice, and back to the colander.
I squeezed the spinach and thought I'd done a good job, but the drying step took me about 12 minutes. If you are about to despair just keep the faith -- it will certainly start sticking to the pan soon.
I used beef stock (better than bullion brand), and jarlesberg for the cheese.
Not so pretty, but oh - so - good.
wester from Soesterberg, Utr
This was delicious and hopelessly moreish (although, luckily, quite filling as well).
It is a bit more work than just throwing it in the pan. I needed three batches for the wilting, and I didn't even make the whole recipe. The boiling off of the liquid took longer than the recipe said, as well. Still, all quite doable, if you start early enough.
I substituted Gouda for the Swiss cheese, as I don't like Swiss cheese. I thought I was going to miss nutmeg - I always use nutmeg in my spinach - but I didn't.
ladotyk from Lakewood, CO
This is an excellent recipe for a special occasion (or Tuesday night, but probably not *every* tuesday night). I've made this twice, once fully gilded with cream and butter and once with more modest portions and it seems impossible to end up with a dish that is not creamy and perfectly seasoned. It never ceases to amaze me just how small a pot of spinach will reduce so next time I will try wilting the spinach only slightly to leave a little more body, and hopefully more nutrients.
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