I like spinach. Even as a kid, I liked the veggie. I know, that makes me weird. Be it as it may, one of my favorite spinach   recipes is Spinach Soufflé. But, even though all the recipes I came across were okay, they were not as simple as I would like. They involved heavy cream and eggs and flour, and other stuff. So, I put on my thinking cap and decided to create something simple. No mess. no fuss, and still good enough to garner those “Ooohs” and “Ahhhs.” Here it is: my simple Spinach Soufflé. This can be a great side dish to chicken, lamb, beef or pork; or as a meal in itself.  We paired it with gnocchi, those small, soft dough potato dumplings that we, in the Rivera clan, just love. But you can serve it with a grain like rice or couscous, or even over pasta. It’s a dish made in heaven.

Note that this dish can also be done with 2 packages frozen spinach. It will do in a pinch. Just remember to cook spinach  according to package directions. But, if you can get it, go for the fresh stuff.



2 pounds fresh spinach
1 cup sour cream
1 teaspoon chicken bouillon powder
2 dashes ground nutmeg
2 teaspoons lemon juice
Dash of Tabasco
1/2 cup bread crumbs
2 tablespoons melted butter


  1. Preheat oven to 350 degrees F.
  2.  Remove stems from spinach, and rinse spinach under cold running water.
  3.  Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Drain and place in a shallow baking dish, or casserole (I prefer cast-iron). Blend in sour cream, bouillon, nutmeg, lemon juice and Tabasco. Sprinkle bread crumbs over top. Drizzle with butter. Place in oven and bake 20 minutes. Serve hot.
    Yield: 4 servings.