Gratuitous shot of my new dutch oven.
From Julia Child via Smitten Kitchen
3 lbs. Fresh Spinach
3 1/2 T. Unsalted Butter
Salt and Pepper, to taste
1 1/2 T. Flour
2/3 C. Stock
1 C. Swiss Cheese, grated
2 T. Panko Breadcrumbs
Working in batches, wash spinach, lightly shake dry, and place in a dutch oven over high heat. Cook, covered, with just the water clinging to leaves, until wilted, about 4 to 6 minutes. You'll have to stir regularly and make sure that the spinach from the bottom of the dutch oven (where it has already wilted) trades places with the fresh spinach on top. Once all is wilted, transfer to a colander and run cold water over it to shock it. Remove spinach from the colander and place on a cutting board by handfuls, squeezing in your hands to extract as much water as possible (this is sort of deliciously squishy). Chop the spinach coarsely.
Preheat oven to 375 degrees. Melt 2 tablespoons butter over moderately high heat in the dutch oven and stir in the spinach. Cook for 2 to 3 minutes or until the spinach begins to stick to the pan. Lower the heat and sprinkle with flour and stir for 2 minutes. Add stock, scraping up any stuck spinach as you do. Once the liquid is added, simmer for another minute or two and continue scraping up any little bits from the bottom. Season with salt and pepper.
Stir 1/2 cup cheese into the spinach. Mix the remaining cheese with breadcrumbs and sprinkle on top of the spinach. Melt 1 1/2 tablespoons remaining butter and pour it over the top. Bake until heated through and slightly brown on the top, about 30 minutes.
This time last year: Leek and Green Bean Frittata