Spinach and wild garlic gratin

Ingredients for 2 servings:

• 150 g wild garlic, fresh or frozen
• 200 g leaf spinach, young or frozen
• 30 g butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely diced
• 250 ml cream
• 1 egg(s), including the yolk
• 3 tbsp Parmesan, grated
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the stems from the wild garlic and spinach, wash them, and pat them dry. Cut the wild garlic into 5 mm wide strips. Melt the butter in a pan. Sauté the shallots and garlic for about 10 minutes without allowing them to brown. Add the spinach leaves and wild garlic to the pan and sauté briefly until the vegetables collapse. For frozen vegetables: Thaw and heat, stirring constantly. Season with salt, pepper, and grated nutmeg, and let cool slightly. Whisk the cream and egg yolk together. Add a little salt and mix with the vegetables. Butter a gratin dish, pour in the vegetable-cream mixture, and sprinkle with the cheese. Bake in a preheated oven at 200 °C (180 °C fan-assisted oven) on the middle rack for about 15 minutes. TIP: If the pan (handles) are ovenproof, simply place it in the pan in the oven. Add (new) potatoes.