Wild garlic and spinach gratin

Ingredients for 2 servings:

• 300 g leaf spinach, frozen
• 2 bunches of wild garlic
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp oil for frying
• salt and pepper
• nutmeg
• 125 ml cream
• 1 egg(s)
• 100 g cheese, grated
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

simple and quick dish for the wild garlic season

Thaw the frozen spinach leaves slightly. Sort and wash the wild garlic, then spin dry in a towel or a salad spinner, then cut into fine strips. Peel and dice the onion and garlic. Heat the oil in a pan and fry the diced onion and garlic until translucent. Add the spinach and heat through. Then add the wild garlic and let it wilt. Season everything generously with salt, pepper, and nutmeg. Let the vegetables cool slightly. Grease a shallow baking dish with a little butter. Whisk the cream with the egg yolk and mix with the vegetables. Spread in the baking dish. Sprinkle with grated cheese and bake everything in a preheated oven at 200°C for about 15-20 minutes until golden brown. This goes very well with pasta.