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The trick in preparing fresh spinach is to guard against overcooking. Cooking it quickly preserves its color and quality as well as valuable nutrients (vitamin A, vitamin C, and iron). You won’t have to add extra water to the pan - the water that clings to the leaves after the spinach has been washed and drained provides sufficient moisture to steam the vegetable. Layered Spinach Supreme 1 pound fresh spinach 1 cup biscuit mix 2 eggs 1/4 cup milk 1/4 cup finely chopped onion 2 eggs, beaten 1 cup diced Monterey Jack cheese 1/2 cup grated Parmesan cheese 1 small, clove garlic, minced Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in Dutch oven (do not add water); cover and cook over high heat 3 to 5 minutes. Drain spinach well; chop and set aside. Combine biscuit mix, 2 eggs, milk and onion; mix well. Pat mixture into a greased 12 x 8 x 2-inch baking dish. Combine spinach and remaining ingredients, stirring well. Spoon over mixture in baking dish. Bake at 375 degrees for 30 minutes. Let stand 5 minutes before cutting. Yield: 8 servings. Cottage Cheese-And Spinach Casserole 1 pound fresh spinach
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