pat's Recipe

Nanas German Spinach

Category: Vegetable

1 1/2 lb fresh spinach
3 clices good quality bacon, diced
2-3 slices homemade type white bread
4-6 small green onions, green and white parts
thinly sliced
1/4 cup flour
kosher or sea salt, freshly ground pepper
and freshly ground nutmeg to taste

Remove any large and/or tough stems from the spinach. (if you are using baby spinach that does not have large stems, you may want to decrease the weight to around a pound). Wash the spinach well to remove any grit, but do not drain. Cook the spinach in a large pot JUST until wilted. Do not overcook. Remove from the heat and transfer to a large bowl to cool. DO NOT DRAIN! When the spinach has cooled, squeeze by handfuls, reserving the liquid. Measure the liquid and add enough water if necessary to measure 1 Cup. Place the squeezed spinach on a chopping board. Top with the bread and onions. With a large knife, chop the spinach, bread and onions. Some prefer the mixture more finely chopped and some with more texture. Meanwhile, saute the bacon in a large pan until crisp. Remove from the pan and reserve. Add the flour and cook for a couple of minutes. Whisk in the reserved spinach liquid, bring to a simmer, and cook for about 2-3 minutes or until thickened. Add the chopped spinach/bread/onion mixture and cook for a couple of minutes to heat through. Season to taste with the salt, pepper and nutmeg.

serves 6-8