Adapted from ‘Take One Veg’, this baguette is a wonderful way to pack in some greens!
Ingredients
1baguette
200gapprox. 5-6 cups torn up/chopped spinach, arugula, or kale
200mlcream
2eggsbeaten
1garlic clovecrushed
Zest of 1 lemon
1tspprepared mustard
½cupfinely grated cheese
Salt and pepper to taste
Instructions
Preheat oven to 350F.
Cut the baguette in half and hollow out each half, making sure to leave the crust intact on the bottom (you’ll be creating a kind of canoe).
Rinse spinach and toss in a pan over medium heat for it to wilt (alternatively you can boil a kettle of water and pour the water over the spinach in a sieve). Remove from heat and let cool.
Mix the cream, eggs, garlic, lemon zest, and mustard in a medium bowl.
Squeeze out excess moisture from the spinach and add to the mixture along with half of the cheese.
Spoon the mixture into your baguette boats and top with the remaining cheese. Bake for 30-35 minutes. Can be served fresh out of the oven, or cold the next day.