Recipe: Spinach

Name: Spinach
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: Epinards à la Nissarda3,5 kg d'épinards frais; 2 gousses d'ail dégermées écrasées et hachées; 6 beaux oeufs; huile d'olives; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (5 reviews) Vegetables

Prep 30 min

Cook 20 min

Total 50 min

Servings 6 serv.

Une ancienne recette que j'ai un peu "revisitée" pour en faire un plat du soir en été un verre de rosé à la main

Ingredients for 6 servings

The name "Nissarda" means the way it is done in Nice, south of France. This is a very old traditional recipe that I slightly modified to make it into a nice summery dinner...

Spinach "Nissarda" recipe for 6 people :

3.5 kg fresh spinach
2 cloves of garlic, cored and crushed
6 eggs

some olive oilsalt and freshly ground pepper

Step-by-step directions

1 Trim and thoroughly wash the spinach. Then, coarsely chop it.

2 Heat up 3 tablespoons of olive oil in a cast iron pot. Add the garlic. Cook it slightly and put your spinach into the pot. Season well and allow to cook for a couple of minutes. Then set aside.

3 Start your oven at 240'C (464'F)

4 Break the eggs in a bowl and season them. Then, beat them into an omelette.

5 Add the spinach and pour the mixture into an oven dish. Bake for 10 minutes. When done, drizzle a little bit of olive oil on the top of the spinach and serve.

This dish can either be served hot or luck warm with a nice mixed salad.

Épinards Ail Salade d'endives