I’m going to issue a challenge to all you folks out there who hate spinach, whether a child or adult. Try this spinach recipe and, if after tasting it, and you still don’t like spinach, you can call me a jackass. Lord knows I’ve  been called worse. But I’m certain that, after all the preparation, which is minimal, and savoring this dish, you’ll come to love the suckers. Yes, I am deadly sure that this Spinach Soufflé will win you over.

This recipe can be savored as an appetizer with some good ole chips, or as dinner with a crusty loaf of bread, or with a grain, be it rice or other. This time around we served it with  farro,  that chewy, nutty tasting type of wheat that’s been cultivated in the Middle East and Mediterranean for thousands of years. This dish will also go great with pasta. So, your recalcitrant kids can have a whale of fun stringing it with spaghetti and swinging it around.

SPINACH SOUFFLÉ

Ingredients:

2 packages frozen chopped spinach
1 cup sour cream
½ teaspoon turmeric
2 dashes nutmeg
½ teaspoon lemon juice
Dash of Tabasco sauce ( or to taste)
½ cup bread crumbs
2 tablespoons butter

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cook spinach according to package directions, and drain.
  3.  In a small bowl, blend well with remaining ingredients except bread crumbs
  4.  Pour into buttered, shallow 1-quart casserole or baking pan (we prefer cast iron). Sprinkled with bread crumbs. Top with butter in small pieces over top and bake 30 minutes. Serve hot.