Spinach and Borage Casserole

Remove the stems from the spinach and borage and rinse. Melt half the butter in a large saucepan and add the finely chopped garlic. Add spinach and borage and steam with just the water hanging off until the leaves fall together.

Remove with a sieve spoon, squeeze and chop.

Melt the other half of the butter in a bowl, sweat the flour in it until light and extinguish with the whipping cream. Add the vegetables, season with salt, pepper and nutmeg (freshly grated). Cool down a bit, fold in the yolks and the cheese. Whip the egg whites to stiff peaks and mix gently.

Butter a gratin dish, sprinkle with breadcrumbs and pour in the spinach mixture. Cook the casserole in the heated oven at 200 °C, gas mark 3, in the frying pan filled with about 2 cm of hot water for thirty to forty minutes. Turn out of the pan and serve warm.

Our tip: Use the young, tender spinach from the farmers’ market!

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