“Hollanders like plain, substantial food and lots of it. This tasty vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash spinach very well and cook, adding no additional water, over medium heat until tender (8-10 minutes).
  2. Drain, chop fine and add rusk crumbs.
  3. Season to taste with salt, vinegar, pepper and butter.
  4. Garnish with hard-cooked eggs.

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