|Source: Excerpted from THE HEART OF THE PLATE, (c) 2013 by Mollie Katzen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.|
|Prep time: 30 minutes||Cooking time: 15 minutes||Total time: 45 minutes|
In a pinch, you can use a 10-ounce package of frozen chopped spinach instead of the fresh. Defrost thoroughly and squeeze as dry as possible ahead of time.