As a child, the dreaded words, “Eat your spinach!” had me pushing the boiled mass around on my plate, trying to figure out how to slip it into a napkin and beat a hasty retreat before being found out 🙂 But as an adult, I learned spinach could be quick sauteed with garlic (delicious!) eaten fresh in a salad, swirled in a soup, tucked into spanikopita, or folded in a fluffy omelet. So much better than boiled! This gluten-free souffle is another way to work spinach magic and is a more lightly textured alternative to creamed spinach. It does have 1/3 cup of half-and-half in it, but that scant bit of dairy is balanced out by 12 cups of fresh spinach and there is no egg yolk, flour or cheese in the recipe. Three whipped egg whites give the souffle its lift. As it bakes, the souffle will puff up a bit, and crown. It makes a good side dish with poultry or roast beef. I like to make it in 2, two-cup casserole dishes, but you can put it all in one 4-cup baking dish if you prefer. Continue Reading…
