Makes 6 servings
2 10-ounce packages frozen spinach, thawed
1 clove garlic, minced
1/4 cup unsalted butter, divided, plus more for greasing the baking dish
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese, divided
1 tablespoon unbleached all-purpose flour
1 cup 1 percent milk
1/4 cup panko breadcrumbs
Salt and pepper
Still trying to convince your child that spinach tastes great? This easy version of a creamy, breadcrumb-topped spinach gratin may do the trick. Spinach’s mild flavor and not-too-tough texture makes it a great first green for kids. If your family’s already on board with leafy veggies, feel free to swap spinach for heartier collards, kale, or mustard greens.
1. Preheat the oven to 375°F. Lightly butter a 1-quart baking dish. Place the spinach in a clean kitchen towel and wrap tightly. Squeeze the spinach in the towel to get rid of as much water as you can.
2. Melt one tablespoon of butter in a skillet over medium heat. Add the garlic and nutmeg and cook until fragrant, about 1 minute. Add the spinach and cook 2 to 3 more minutes, then transfer to a bowl.
3. Measure 1/4 cup of the cheese and add the spinach, along with a pinch of salt and a pinch of pepper. Mix well.
4. In a small saucepan, melt another tablespoon of butter over medium heat. Add the flour and cook 1 to 2 minutes, until fragrant. Whisk in the milk along with a pinch of salt and cook 1 to 2 more minutes until thickened slightly.
5. Pour the sauce over the cooked spinach and mix with a spatula to combine. Transfer the spinach to the prepared baking dish.
6. Melt the remaining two tablespoons of butter for the crumb topping.
7. Scatter the crumb topping over the spinach, making sure to spread it evenly.
8. Bake the gratin for 30 minutes or until breadcrumbs are golden brown. Serve.
Carbohydrates: 10 g
Fat: 11 g
Protein: 8 g
Fiber: 2 g
Active Time: 20 minutes
Total Time: 50 minutes