Creamy Spinach With Smoked Gouda Gratin

1. 1

   Preheat the broiler and position a rack 10 inches from the heat.

2. 2

   In a large soup pot, bring 1/4 inch of water to a boil.

3. 3

   Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.

4. 4

   Transfer the spinach to a colander and drain, pressing out as much liquid as possible.

5. 5

   (very important to drain as much liquid as possible).

6. 6

   ]In a medium, ovenproof skillet, heat the olive oil.

7. 7

   Add the onion and cook over high heat, stirring, until softened, about 3 minutes.

8. 8

   Add the wilted spinach and cook, stirring, for 1 minute.

9. 9

   Add the Smoked Gouda Bechamel and cook over moderate heat, stirring, until bubbling, about 1 minute.

10. 10

    Season with salt and pepper.

11. 11

    Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.