Featured Recipe of the Month...
This is an unusual dish, with a peppery spinach taste. Serve it with diced fresh tomatoes on top.
2 tablespoons corn or peanut oil
2 pounds fresh spinach, well washed and tough stems removed, to yield 1 pound leaves
Salt and freshly ground black pepper to taste
1 tablespoon minced shallots
3 cloves garlic, smashed and peeled
Pinch grated lemon zest
Pinch freshly grated nutmeg
2 tablespoons minced fresh parsley
1/4 cup all-purpose flour
1/4 cup regular or low-fat milk
2 large eggs
1 teaspoon unsalted butter or margarine, softened
Lightly oil a 10-inch round cake pan. Preheat the oven to 400�F.
In a large skillet over medium-high heat, heat the oil until very hot but not smoking.
Cut the spinach leaves into chiffonade and drop them into the hot oil. Season with salt and pepper. Add the shallots, garlic, lemon zest, nutmeg, and parsley, and cook, stirring, until the spinach has wilted, about 1 minute.
Still over medium-high heat, add the flour and mix well; add the milk and eggs and mix well. Remove from the heat and stir in the butter. Pour into the prepared pan and press down evenly with a spoon. Bake until firm and lightly browned, about 10 minutes.
Makes 4 to 6 servings.