Provencal Spinach Gratin
Published April 11, 2012
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
3 pounds bunch spinach, stemmed and washed in 2 changes of water, or 1 ½ pounds baby spinach
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
Salt and freshly ground pepper to taste
1 tablespoon all purpose flour
¼ cup low-fat milk
½ cup finely chopped parsley
2 tablespoons fresh or dry bread crumbs (preferably-whole wheat)
Nutritional analysis per serving (4 servings)
19 grams carbs; 1 milligram cholesterol; 204 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 8 grams fiber; 888 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Oil a 2-quart baking dish or gratin and rub with a cut side of one of the garlic cloves before you chop the garlic.
- Step 2
Steam the spinach above an inch of boiling water for 2 to 3 minutes, until it is wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze gently (you don't have to squeeze dry) and chop.
- Step 3
In a large bowl, toss together the spinach, 2 tablespoons of the olive oil, garlic, salt and pepper, flour, milk and parsley. Spoon into the gratin dish in an even layer. Sprinkle the bread crumbs over the top and drizzle on the remaining tablespoon of olive oil.
- Step 4
Place in the oven and bake for 20 to 30 minutes, until the top is browned and the mixture is sizzling. Serve as a starter or a side.
Advance preparation: You can prepare this through Step 3 up to a day ahead and refrigerate.
Private Notes
Comments
I wanted this as a main dish, so I added half a finely diced onion and an ounce of grated Parmesan to the spinach mixture, and half an ounce to the bread crumbs. The family loved it.
What a delicious dish! Didn't have enough spinach so added Swiss chard from my garden and combined a few crushed crackers with panko and parmesan for the topping. Put it together early in the afternoon and baked it just before dinner. The house smelled great and everyone loved it.
A nice variation for a side dish. And I really liked that you can do most of it ahead of time and then pop into the oven to finish.
I made this tonight and it was a hit! Used full fat milk and stirred in a little parmesan, otherwise followed the recipe exactly, using baby spinach. Teenagers had multiple servings.
Added some grated onion and then when done tossed it over fresh pappardelle with Parmesan and a little pasta water. Delicious.
A nice, unusual side dish that can be made with many variations. Next time I cook this, I'll experiment with mixed greens, add lots of nutmeg to the filling and slivered almonds to the crumb topping.