Steps to Make Paul's Thanksgiving Chopped Spinach

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, paul's thanksgiving chopped spinach. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Paul's Thanksgiving Chopped Spinach is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Paul's Thanksgiving Chopped Spinach is something that I’ve loved my whole life.

Easiest Way to Make Paul's Thanksgiving Chopped Spinach

To begin with this particular recipe, we have to prepare a few ingredients. You can have paul's thanksgiving chopped spinach using 8 ingredients and 11 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Paul's Thanksgiving Chopped Spinach:

1. Prepare 4 slices Wonder Bread or other crappy white bread
2. Take 2 packages frozen leaf spinach
3. Get 1/2-1 cup sour cream
4. Take 1 clove garlic
5. Get 1 stick butter
6. Take dash cayenne pepper
7. Prepare several grinds of fresh nutmeg
8. Get to taste salt and pepper

Instructions

Instructions to make Paul's Thanksgiving Chopped Spinach:

1. I cut off the crust and sometimes dry overnight first, then cut into croutons size with a serrated knife.
2. In a small skillet, melt 2 Tbs+butter and add a crushed garlic clove.
3. After the galic has sweat, add the bread and toss until browned. Set aside.
4. Thaw and squeeze out excess moisture from the spinach then roughly chop.
5. Melt the rest of the butter and saute the spinach.
6. Add some cayenne, nutmeg and salt and pepper, all to taste.
7. When it tastes right, set aside until just before serving.
8. When ready to serve, reheat the spinach.
9. Then add some sour cream, how much is up to you.
10. Finish by stirring in the croutons.
11. Serve hot/warm.

As simple as that Guide to Prepare Paul's Thanksgiving Chopped Spinach

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