Yummy Recipes!

Spinach Basics

Cooks classify this good-for-you green three ways: Curly-leaf spinach has crinkled leaves; flat-leaf spinach, often sold frozen or canned, has smoother leaves and a slightly milder flavor; and baby spinach is simply the flat-leaf type harvested when very young and tender.

What to Look For: Look for bright green, unwilted leaves. Avoid slimy or spotted leaves.

How to Store:Both curly- and flat-leaf spinach are sold in bunches and bags, and baby spinach comes prepackaged or loose. Refrigerate spinach in a plastic bag; it spoils quickly, so use it within a couple of days.

Spinach Casserole with Cheesy Panko Bread Crumbs Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 8-10

Ingredients

• 2 – 1 pound of cooked fresh spinach 
• 1small onion – diced
• 2cloves garlic – minced
• 2tablespoons olive oil
• 1cup cream
• 1/2cup butter melted 1 stick
• 1cup grated Parmesan cheese
• 1cup panko bread crumbs

Instructions

1. Saute onions and garlic in olive oil in a large pan, on medium heat for a few minutes, making sure the garlic does not burn.
2. Add spinach and salt and pepper.
3. Stir and continue to saute for about 2-3 minutes.
4. Add cream and combine well.
5. Remove from heat and pour into a baking dish, approx. 9 x 11 inches
6. In a separate bowl combine melted butter, Parmesan and bread crumbs.
7. Stir until combined.
8. Spread over spinach.
9. Bake at 350 degrees for 30 minutes.