Since I've mostly given up cheese, I no longer love spinach (nutrition-dork brain wonders if it's because of my body wanting dairy to counteract the calcium-infringing action of the oxalic acid), but this non-gratin gratin from Smitten Kitchen makes me want both.
And while I am not a fan of the "creating chips out of greens" trend, I like the idea with spinach, which wouldn't be fibrous or chewy or weird - and these look lovely.Usually, spinach just seems noncommital to me - it cooks quickly, but it's bland. When I want a quick-cooking green, I generally choose mustard greens, whose antioxidant compounds fairly scream to make their presence known in its spicy flavor. But maybe it's time to rethink spinach?
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