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1 kilo tender spinach
3 teacupfuls spring onions, finely chopped
1 teacupful dill, finely chopped
1 teacupful fennel, finely chopped (if available)
1 dessertspoonful tomato paste (for colour)
1 dessertspoonful nutmeg, grated
1 dessertspoonful pepper
salt
1 teacupful olive oil
200 gr. gruyère, grated
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Sauté the onion in a deep pan. In the meanwhile clean and wash the spinach well. |
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Add it to the onions and mix thoroughly.
Put on the lid, lower the heat to about half and leave to simmer, stirring occasionally. |
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When the spinach has shrivelled, add the dill, fennel and tomato paste. Continue to cook until quite dry, but take care it doesn’t catch on the bottom of the pan. If it does, don’t worry too much, it adds flavour |
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Season with salt, pepper and the nutmeg.
Just before serving this lovely garnish, add the gruyère and mix well. The spinach goes with everything, or can be eaten on its own.
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