| 1 lb. fresh leaf spinach or Swiss chard
1/2 tsp. salt
1 lb. mushrooms, quartered
4 medium tomatoes, peeled, seeded and diced
2 cloves garlic, minced
2 green onions, minced
1/2 cup chopped fresh parsley
1 tsp. dried thyme leaves
2 Tbs. butter or margarine
| Wash spinach and remove stems. Put into large saucepan with a cover.
Steam over high heat for 2 to 3 minutes. Sprinkle with salt. Squeeze out as much water as possible. Chop coarsely.
Put mushrooms into skillelt and heat slowly until they begin to ooze juices. Add tomatoes, garlic, onions, parsley and thyme. Simmer over high heat for 5 min. or until juices have thickened.
Spread spinachh over bottom of lightly buttered, shallow 8- or 9-inch tart pan or square oven-to-table pan. Spread tomato mixture over center, allowing some of the green to show around edges. Dot with butter. (This much can be done ahead, covered and refrigerated for later heating and serving.)
Bake at 400 degrees for 15 to 20 minutes or until hot and bubbly. Serve hot.
|Tips: Frozen leaf spinach may be substituted for the fresh, but the flavor will not be as good. Cook according to directions on package, then chop and drain. Proceed with recipe directions.
Good served with Steamed chicken, carrots, Bibb lettuce salad.