Spinach Timbales

                     
Serves 4

3        tablespoons  butter
1        pound  tightly packed spinach leaves
          Salt and freshly ground pepper to taste
2        cups  chopped leeks
2        whole  eggs
1/3    cup  coconut cream
1/4    teaspoon  freshly grated nutmeg

1)  Preheat oven to 375 degrees.

2)  Steam spinach until well wilted but still bright green.   Drain and push moisture out of spinach.  Cut up with scissors well.

3) Saute leeks, salt and pepper, and cook, in butter, stirring for 3 or 4 minutes. the leeks, and cook over high heat, stirring, until the leeks are wilted.

4)  In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.

Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.

Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.



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